Creamy Tomato Quiche with Gruyère and Fresh Herbs

This tomato quiche is the kind of dish that feels a little fancy but comes together with almost no fuss. It turns a handful of pantry staples and a pile of ripe summer tomatoes into something you can serve any night of the week.

A buttery crust holds a silky egg custard studded with juicy roasted tomatoes and nutty Gruyère. It is equally good warm from the oven or at room temperature for a picnic.

What Makes This Quiche So Good

I have made a lot of quiches over the years and this is the one I keep coming back to. The custard sets up softly without weeping, and roasting the tomatoes first concentrates their sweetness so the quiche never gets watery.

That simple step plus a good helping of cheese and fresh thyme give you a quiche that tastes balanced and rich, with a flaky crust that stays crisp. You can lean on it for brunch, a light dinner, or a next-day lunch straight from the fridge.

Ingredients

• 1 unbaked 9-inch pie crust: store-bought or homemade, see Variations if you need a swap
• 4 Roma (plum) tomatoes: these hold their shape well, but any firm tomato works
• 2 tsp olive oil: for roasting the tomatoes
• 1 tsp kosher salt: plus more for the tomatoes
• ½ tsp black pepper: freshly ground
• 4 large eggs: at room temperature for the smoothest custard
• 1 cup heavy cream: gives the filling its silky texture
• ½ cup whole milk: lightens the custard just enough
• 1 ½ cups shredded Gruyère cheese: nutty and melts beautifully
• 1 tsp Dijon mustard: adds a quiet sharpness to the custard
• 1 tbsp fresh thyme leaves: or 1 tsp dried thyme
• Pinch of freshly grated nutmeg: optional, but it warms the filling

Variations / Substitutions

• Cheese: swap the Gruyère for sharp cheddar, fontina, or Swiss. A mix of half mozzarella and half Parmesan also works.
• Herbs: basil or chives are lovely with the tomatoes. Use about 2 tbsp of chopped fresh herbs.
• Tomatoes: cherry tomatoes are fine. Halve them and roast them the same way, then arrange them cut-side up in the quiche.
• Dairy-free: use a dairy-free pie crust, a thick unsweetened plant-based cream, and skip the cheese or use a melty vegan shred.
• Crust: a frozen deep-dish crust works. You still need to blind-bake it. If you prefer a crustless quiche, butter the dish well and bake the filling alone.

Strawberry French Toast is another reader favorite breakfast worth making next.

How to Make Tomato Quiche

Step 1: Roast the Tomatoes

Preheat the oven to 400°F (200°C). Slice the 4 Roma tomatoes crosswise into rounds a little less than ½ inch thick and spread them in a single layer on a baking sheet lined with parchment. Drizzle with the 2 teaspoons of olive oil and season lightly with salt and pepper. Roast for about 25 minutes, turning the slices over halfway through, until the edges look a little caramelized and the tomatoes have released and reabsorbed some of their juices.

Keep an eye on them near the end. You want the tomatoes to shrink and concentrate, not dry out to leather. They should still look glossy and a bit juicy in the center.

Step 2: Blind-Bake the Crust

While the tomatoes roast, fit the 1 pie crust into a 9-inch pie dish (not deep dish unless that is all you have). Fold the overhang under and crimp the edge. Prick the bottom of the crust all over with a fork, line it with a sheet of parchment, and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, then carefully lift out the parchment and weights and bake for another 5 minutes until the bottom looks dry and pale golden.

This step is what keeps the crust from turning soggy later. The bottom should feel firm and dry to the touch before you pull it out. Let the crust cool slightly on a rack and reduce the oven temperature to 375°F (190°C) while you make the filling.

Step 3: Whisk the Custard

In a large bowl or 4-cup measuring cup, whisk together the 4 eggs, 1 cup heavy cream, ½ cup milk, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon pepper, and the pinch of nutmeg if using. Whisk until the mixture is uniform and a little frothy on top, about 30 seconds.

Stir in the 1 ½ cups shredded Gruyère and the 1 tablespoon of fresh thyme leaves. The custard will look thick with cheese, and that is exactly what you want.

Step 4: Assemble and Bake the Quiche

Place the blind-baked crust on a baking sheet (this catches any drips). Arrange the roasted tomato slices in a single layer over the bottom of the crust, overlapping them a little if needed. Slowly pour the custard mixture over the tomatoes, letting it settle around them. If any tomato slices poke above the surface, gently press them down so they are mostly submerged.

Bake at 375°F for 35 to 40 minutes. The quiche is done when the edges are set and the center jiggles slightly like firm gelatin, not a liquid. If the crust edge begins to brown too fast, cover it loosely with a strip of foil during the last 10 minutes.

Step 5: Cool and Slice

Slide the quiche out of the oven and set it on a wire rack to cool for at least 15 minutes before slicing. This rest lets the custard finish setting so you get clean wedges.

Slice into wedges and serve warm or at room temperature. The top will be golden and puffed, with the roasted tomatoes peeking through like deep red gems.

A Few Notes Before You Start

• For an even silkier custard, lay the sliced tomatoes on paper towels for 10 minutes before roasting. This draws out extra moisture without sacrificing flavor.
• If you do not own pie weights, a pound of dried beans works just as well. Save them in a jar and reuse them for the next blind-baked crust.
• Brushing the bottom of the hot blind-baked crust with a little beaten egg white and returning it to the oven for 2 minutes seals the pastry against the wet filling. It is an extra step that pays off if soggy crust is your pet peeve.
• The quiche will puff up in the oven and settle as it cools. A slight crack or two on top is normal and actually shows the custard is properly set.

Storing Leftovers

• Refrigerate: cover the quiche tightly and keep it in the fridge for up to 4 days. The crust will soften a little, but the filling stays creamy.
• Reheating: warm slices in a 325°F oven for 10 to 12 minutes. The microwave works in a pinch, but the crust loses its crispness.
• Serve Cold: this quiche is lovely straight from the fridge. Bring it to room temperature for about 20 minutes first if you have the time.

What to Serve with Tomato Quiche

A simple green salad with a sharp vinaigrette is the most natural partner. The acidity cuts through the richness of the custard and cheese. Thinly sliced fennel or radishes add a nice crunch, too. For a warm side, roasted asparagus or green beans tossed with a squeeze of lemon work well. A glass of crisp white grape juice, ties it all together.

Frequently Asked Questions

Why is my quiche watery?

The most likely culprit is the tomatoes. Roasting them before they go into the custard drives off extra liquid, so do not skip that step. Overfilling with raw vegetables will also release water during baking.

Can I make this quiche crustless?

Yes. Butter a 9-inch pie dish generously, then pour in the custard with the roasted tomatoes and bake at 375°F for 30 to 35 minutes, until the center is just set. The texture will be more like a frittata.

Can I add bacon or ham?

Absolutely. Cook 4 slices of bacon until crisp, crumble them, and scatter them over the tomatoes before pouring in the custard. Diced ham works the same way, no pre-cooking needed.

Can I freeze leftover quiche?

You can, but the custard releases a little liquid when thawed and the crust loses its crispness. For best results, freeze the fully baked and cooled quiche wrapped tightly, then thaw overnight in the fridge and reheat in the oven.

Tomato Quiche Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 unbaked 9-inch pie crust
• 4 Roma tomatoes
• 2 tsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 ½ cups shredded Gruyère cheese
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• Pinch of freshly grated nutmeg (optional)

Method

 

1. Preheat oven to 400°F (200°C). Slice tomatoes into ½-inch rounds, arrange on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast 25 minutes, turning once.
2. Fit the pie crust into a 9-inch dish, prick the bottom, line with parchment and weights, and blind-bake at 400°F for 15 minutes. Remove weights and bake 5 more minutes. Cool slightly and lower oven to 375°F (190°C).
3. Whisk eggs, cream, milk, Dijon, salt, pepper, and nutmeg. Stir in Gruyère and thyme.
4. Arrange roasted tomatoes in the crust, pour custard over them, and bake at 375°F for 35 to 40 minutes until the center jiggles gently. Tent crust with foil if it browns too fast.
5. Cool quiche on a wire rack for at least 15 minutes, then slice into wedges and serve warm or at room temperature.

Notes

Let the quiche rest for at least 15 minutes after baking so the custard sets completely. This time is not included in the prep or cook times. A glass pie dish makes it easier to check that the bottom crust is fully baked and golden.