This quiche combines cherry tomatoes, fresh parsley, and shredded cheese in an egg-and-milk filling baked inside a pastry crust. The tomatoes add juicy pockets of flavor, while parsley brings freshness to the savory filling. Serve it for breakfast, lunch, or dinner with a simple salad.
Blot excess moisture from the cut tomatoes before adding them, and prepare the crust as directed for the pastry you use. Bake until the filling is set, then let the quiche rest for 10 minutes before slicing so the portions hold together.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Quiche with Tomatoes, Parsley, and Cheese
Quiche with tomatoes, parsley, and cheese baked into a creamy savory pie for a simple vegetarian meal.
Ingredients
Equipment
Round baking Pan
Mixing bowl
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a baking dish.
- In a bowl, whisk eggs and milk together.
- Stir in shredded cheese, tomatoes, parsley, salt, and black pepper.
- Pour mixture into the pie crust.
- Bake for 35–40 minutes, or until the filling is set and the center reaches 160°F (71°C). Let the quiche rest for 10 minutes before slicing
Nutrition
Notes
• Use the crust size and preparation state specified in the ingredient list. Follow any required pastry preparation before adding the filling.
• Use ripe cherry tomatoes and blot excess juice from the cut surfaces before mixing them into the filling.
• Distribute the tomatoes and cheese evenly so each slice contains some of the filling ingredients.
• If the pastry edges brown before the filling is cooked, shield the edges with foil and continue baking.
• Let the quiche rest for 10 minutes before slicing. This helps the filling hold together.
• Serve warm or briefly at room temperature, and refrigerate leftovers within 2 hours.