In Good Taste - Summer Tomato Quiche Recipe

Summer Tomato Quiche

June 10, 2014
Summer Tomato Quiche

Summer is here and it's time to take advantage of those juicy tomatoes growing in your garden. Try our reinvention of Julia Child's favorite summer recipe.  

Summer Tomato Quiche

Serves 4-6

  • Ingredients:
  • 1/4 cup onion, finely chopped
  • 1 1/2-2 lbs. ripe tomatoes, peeled, seeded and chopped (save 1 whole tomato for top of quiche)
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp. fresh basil, chopped
  • 1/2 tsp. oregano
  • 1/2 tsp. O&CO. Fleur de Sel
  • Fresh ground black pepper to taste
  • 1 large egg and 3 egg yolks
  • 3 tbsp. tomato paste
  • 3 tbsp. chopped parsley
  • 1 tsp. paprika
  • 12 pitted O&CO. Tanche Black Olives
  • 1/4 cup freshly grated parmesan cheese
  • One 9" pie dough (frozen or roll out is fine)
  • O&CO. Olive & Basil Oil
  • 2-3 tbsp. O&CO. Everyday Olive Oil



Put dough in a pie or quiche pan and prick the bottom and sides with a fork. Bake about 10 minutes until crust is lightly browned and pulls away from the sides of pan a bit. Set aside to cool.

In a saute pan, heat O&CO. Everyday Olive Oil over medium heat, then add onions and garlic and cook for about 5 minutes until softened and just beginning to brown. Add chopped tomatoes, O&CO. Fleur de Sel, herbs and seasonings. Cover and cook over low heat, stirring occasionally, until the liquid evaporates (about 5-7 minutes).  Allow to cool slightly. 

In a mixing bowl, beat together eggs, egg yolks and tomato paste. Fold in the cooked tomato mixture. Spread the mixture into the pie shell and decorate the top with sliced whole tomato and O&CO. Tanche Black Olives. Sprinkle with cheese and bake at 375 for 25-30 minutes. 

Drizzle with a bit of O&CO. Olive & Basil Oil before serving.



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