Fresh Tomato Quiche

by Kate on June 17, 2014

Fresh Tomato Quiche -

Here in New Jersey we get a bad rap as being stinky, congested, crowded and having a bad attitude. When the cast of Jersey Shore descended upon us, I don’t think that helped our reputation at all either. Sure, we’re highly populated and we do have several areas of our state that are areas of industry but for the most part it doesn’t live up to its bad reputation at all. We have rural areas, sandy beaches and wonderful produce! After all, we are The Garden State and we aren’t called that for nothin’.

We are probably most known for our fresh corn and tomatoes. Once they’re in season, I’m all over them! So sweet, juicy and delicious. Recently I picked up some beautifully ripe, red Jersey tomatoes at the farmers market. Originally they were destined to be diced into salads or sliced to top juicy grilled hamburgers but then the weekend came. If I’m not scheduled to work on a weekend by some miracle, I love a slow-paced morning spent sipping coffee, watching cartoons with my girls and making something special for a weekend brunch.

Fresh Tomato Quiche -

This weekend was one of those weekends and I remembered those ripe tomatoes. I carefully sliced them. I scrambled some eggs with salt, pepper and a few snips of fresh basil. I tenderly laid the tomatoes into a flaky pie crust. A sprinkle of cheese was the only other thing it needed. Into the hot oven it went. A short time late this golden fresh tomato quiche emerged.

Still in pajamas late in the morning, we sliced into this beautiful quiche and enjoyed bite after bite of herbed eggs with fresh tomatoes and melted Jarlsberg cheese. This quiche made a wonderful meal at our lazy weekend brunch and is sure to become a recipe that will be made often in our home.



One Year Ago: Lavender Iced Tea

Two Years Ago: Roasted Garlic Muffins with Sun Dried Tomatoes & Gouda

Three Years Ago: Olive Oil Cake with Candied Oranges

Fresh Tomato Quiche

1 hour, 10 minutes

Yield: 8-10 servings

Fresh Tomato Quiche

Herbed eggs with cheese and fresh tomatoes baked in a flaky crust for a delicious quiche perfect for brunch!


  • 1 refrigerated pie crust
  • 4 eggs
  • 3/4 cup milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoon finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1 cup shredded Jarlsberg cheese
  • 3/4 pound fresh tomatoes, cut into 1/4" slices


  1. Preheat oven to 400 degrees. Fit pie crust into a 9-inch pie plate. Line with foil and fill with pie weights. Bake in preheated oven for 10 minutes. Remove pie weights and foil. Return crust to oven. Reduce temperature to 375 degrees. Continue baking 3-5 minutes longer until very lightly golden. Remove from oven and set on a wire rack.
  2. In a large bowl, whisk together eggs, milk, flour, basil, salt, dry mustard, pepper and paprika.
  3. Sprinkle Jarlsberg over bottom of pie crust. Arrange tomatoes over cheese, overlapping slightly in a circular pattern. Pour egg mixture over tomatoes and cheese. Bake in preheated oven for 40-45 minutes, until center of quiche is set. Remove from oven to a wire cooling rack. Cool 15 minutes then cut into slices and serve.

{ 6 comments… read them below or add one }

Deanna Segrave-Daly June 17, 2014 at 9:23 am

YUM! Since I’m practically your neighbor here over in Philly I just have to say there’s so so much to love about Jersey including those amazing tomatoes and corn – I crave it all year long and the time has come 🙂 Great recipe!


ChristineM June 17, 2014 at 5:17 pm

yum! We have one lone big beef tomato plant in our yard, and it is coming along nicely, this will be a great dish to serve with our maters! Thanks Kate!


ronnie June 18, 2014 at 9:00 am

I love local Jersey tomatoes and corn (New Yawk, too!) and the idea to scramble the eggs for a quickie quiche is genius! This will be a go-to recipe for me. Thanks!


PassTheKnife June 18, 2014 at 4:53 pm

This quiche is so simple yet so beautiful. I bet the flaky pastry crust complemented the juicy tomatoes in a great way!


Jersey Girl Cooks June 19, 2014 at 10:26 am

I am all over this when Jersey tomatoes are out. Love it!


Mary Frances June 19, 2014 at 3:43 pm

Ooh this looks marvelous for a weekend breakfast!


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