Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs.

Ingredients Nutrition


  1. Crust:.
  2. Set oven to 400.
  3. Combine flour, salt, and baking powder.
  4. Cut/blend in the butter until you have coarse crumbs.
  5. Add ONE beaten egg yolk, don't mix yet.
  6. Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
  7. Refrigerate for at least 20 minutes (longer is better).
  8. Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
  9. Brush crust with remaining, beaten egg yolk.
  10. Prick all over with a fork.
  11. Bake for 10 minutes, then set aside away from the heat
  12. Change oven setting to 350.
  13. Filling:.
  14. Spread the cheese around in the bottom of the crust.
  15. Follow with the mushrooms and minced garlic.
  16. In a seperate bowl, whisk eggs together with the egg whites.
  17. Add salt, pepper, sour cream, and milk.
  18. Pour egg mixture into pie shell (do not stir).
  19. Place slices of tomato around on the top.
  20. Sprinkle with thyme.
  21. Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
  22. Allow to set, away from heat, for 10 minutes.
  23. Can be eaten hot or chilled.