Tomato, Basil & Caramelized Onion Quiche Recipe
This Tomato, Basil & Caramelized Onion Quiche is a savory and elegant dish combining sweet caramelized onions, fresh tomatoes, fragrant basil, and a rich custard filling nestled in a buttery pie crust. Perfect for brunch, lunch, or a light dinner, this quiche offers a harmonious blend of flavors and textures, with the freshness of basil and tomatoes balancing the deep sweetness of the onions and creamy custard.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Caramelized Onions
- 1 tablespoon salted butter
- 1 medium yellow onion, halved and thinly sliced
- 1¼ teaspoon sea salt (divided)
- 1 teaspoon brown sugar (optional)
- 2 garlic cloves, minced
Quiche Base
- 1 unbaked pie crust (homemade or store-bought)
Custard Filling
- 6 large eggs
- ¾ cup heavy cream
- ½ teaspoon freshly cracked black pepper
Vegetables & Cheese
- 12 ounces assorted tomatoes, cut into ¼-inch-thick slices
- 8 fresh basil leaves, thinly sliced, plus more for serving
- ⅔ cup grated Parmesan cheese (divided)
Instructions
- Caramelize the onions: In a medium nonstick skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring often, until softened and translucent, about 10 minutes. Season with ¼ teaspoon salt and brown sugar if using. Lower the heat to medium-low, spread the onions into a single layer, and cook undisturbed for 10 to 15 minutes before stirring and repeating until golden brown and caramelized, approximately 45 minutes total. If onions brown too quickly, add water tablespoon by tablespoon to prevent burning. Stir in minced garlic and cook for an additional 5 minutes until fragrant.
- Pre-bake the crust: Preheat the oven to 375ºF (190ºC) with a rack in the center. Gently press the pie dough into a 9-inch pie or quiche pan. Prick the crust all over with a fork to prevent bubbling. Bake for 20 minutes, then remove from the oven and set aside.
- Prepare the custard: In a food processor or blender, combine the eggs, heavy cream, remaining 1 teaspoon sea salt, and black pepper. Blend until smooth, about 1 minute.
- Assemble the quiche: Spread the caramelized onions evenly over the par-baked crust. Layer the tomato slices on top of the onions, then sprinkle with sliced basil and ½ cup of grated Parmesan cheese. Pour the egg and cream custard evenly over the arranged vegetables and cheese.
- Bake the quiche: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the custard is set but still slightly jiggles in the center.
- Finish and serve: Remove from the oven and sprinkle the remaining Parmesan cheese and basil over the top. Let cool slightly. Cut into 8 wedges and serve warm. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to 1 month.
Notes
- Adding the optional brown sugar to the onions enhances caramelization and sweetness but can be omitted for a less sweet flavor.
- Use assorted tomatoes for a variety of colors and flavors to make the quiche more visually appealing.
- To prevent a soggy crust, bake the crust partially before adding fillings.
- Let the quiche cool slightly before slicing for cleaner cuts.
- Store leftovers refrigerated and reheat gently before serving to preserve texture.
