Tomato, Basil & Caramelized Onion Quiche Recipe
This Tomato, Basil & Caramelized Onion Quiche is a savory delight featuring a buttery pie crust filled with sweet caramelized onions, fresh tomatoes, fragrant basil, and a creamy custard of eggs and heavy cream. Topped with grated Parmesan and fresh basil, it’s a perfect dish for brunch, lunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Caramelized Onions
- 1 tablespoon salted butter
- 1 medium yellow onion, halved and thinly sliced
- 1¼ teaspoon sea salt
- 1 teaspoon brown sugar (optional)
- 2 garlic cloves, minced
For the Quiche Filling
- 1 unbaked Pie Crust, homemade or store bought
- 6 large eggs
- ¾ cup heavy cream
- ½ teaspoon freshly cracked black pepper
- 12 ounces assorted tomatoes, cut into ¼-inch-thick slices
- 8 fresh basil leaves, thinly sliced, plus more for serving
- ⅔ cup grated Parmesan
Instructions
- Caramelize the Onions: In a skillet over medium heat, melt the salted butter. Add the thinly sliced onions and sea salt, stirring frequently until they begin to soften, about 5 minutes. Sprinkle the brown sugar over the onions if using, and continue cooking, stirring occasionally, until they are deeply golden and caramelized, about 20-25 minutes. Add the minced garlic during the last 2 minutes of cooking. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.
- Prepare the Pie Crust: Place the unbaked pie crust in a 9-inch pie dish, pressing it into the edges. Prick the bottom a few times with a fork to prevent bubbling. Optionally, you can blind bake the crust for 10 minutes to avoid sogginess, but this step can be skipped if preferred.
- Mix the Custard: In a medium bowl, whisk together the eggs, heavy cream, and freshly cracked black pepper until fully combined and smooth.
- Assemble the Quiche: Spread the caramelized onions evenly over the bottom of the pie crust. Layer the sliced tomatoes on top of the onions, then sprinkle the thinly sliced basil leaves evenly over the tomatoes. Pour the egg and cream mixture gently over the filling. Finally, sprinkle the grated Parmesan cheese evenly on top.
- Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the custard is set in the center and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with additional fresh basil leaves before serving.
Notes
- You can omit the brown sugar in the onions for a less sweet flavor.
- Using a mix of heirloom tomatoes adds beautiful color and flavor.
- Blind baking the pie crust helps prevent sogginess but is optional.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Reheat slices gently in the oven or microwave before serving.
