Tomato Onion Quiche

This tomato onion quiche is creamy, savory, and loaded with flavor from sweet caramelized onions, ripe tomatoes, and plenty of Havarti cheese. Fresh thyme and a buttery crust keep it balanced, while the roasted tomato slices on top add a burst of brightness. It bakes up golden and sturdy, with a silky custard that slices clean and tastes just as good the next day.

Email this recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Here’s Why This Tomato Onion Quiche Recipe Works

Crisp crust every time: Freezing and blind-baking the pastry keeps it sturdy and flaky.

Caramelized onions for depth: Slowly cooking the onions until golden adds sweetness and savory flavor.

Cheese that stays put: Tossing it with a little flour keeps it suspended in the custard instead of sinking.

Smart oven temps: Starting hot roasts the tomatoes, then lowering the heat gently sets the custard.

If you enjoy onion-forward dishes, my Alsace onion tart is another classic with a rich custard filling and buttery pastry crust.

For another flavorful variation, my bacon and goat cheese quiche combines smoky, salty bacon with tangy cheese in a flaky crust.

Tomato and Onion Quiche

This tomato onion quiche is the kind of dish that works anytime; brunch, lunch, or an easy dinner. You get sweet caramelized onions, roasted tomatoes, creamy custard, and a buttery crust all in one slice. It’s simple, satisfying, and a little bit special without any fuss.

If you liked this, my bacon and onion quiche is another rich and savory option with the same flaky crust and a smoky twist.

Prep Time: 45 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs 30 minutes mins

5 from 7 votes

Tomato Onion Quiche

By Pat Nyswonger

An incredibly delicious quiche that has a mild onion flavor and a creamy, cheesy filing and topped with freshly sliced tomatoes.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings

SaveSaved Pin Comment Print

Email me this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

For the Pastry Crust;

• ▢ 2 ½ cups all-purpose flour
• ▢ ¾ teaspoon salt
• ▢ 12 tablespoons butter, cold, cut into thin slices
• ▢ 1 egg yolk, lightly beaten
• ▢ 6 to 7 tablespoons water, cold

For the Filling;

• ▢ 2 tablespoons butter
• ▢ 2 sweet onions, sliced
• ▢ 1 ½ cup shredded Havarti cheese, reserve ½ cup
• ▢ 1 tablespoon all-purpose flour
• ▢ 4 large eggs
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon fresh ground pepper
• ▢ 1 ½ cup heavy cream
• ▢ 2 tomatoes, thinly sliced
• ▢ 2 tablespoons Fresh thyme

Cook ModePrevent your screen from going dark

Instructions 

For the Crust:

• In a food processor, add the flour, salt, and butter. Pulse the mixture until small pebble-size pieces of butter are visible. Whisk the egg yolk and the cold water together and pulse quickly until the mixture just begins to come together in a ball.
• Transfer the mixture to a lightly floured surface and press into a ball with your hands. Do not knead the dough. Flatten the ball into a smooth disk about 1½ inches thick and wrap it in plastic wrap. Refrigerate for 20-30 minutes

Roll the Dough:

• Return the chilled disk to the flour-dusted work surface and roll lightly with a rolling pin.  If necessary, lift the edges of the dough as you roll using a bench scraper and re-dust with flour.  Roll the dough into a 14-inch circle about ¼ inch thick.  
• Roll the dough around the rolling pin and carefully transfer into an 11-inch tart pan, fitting it up against the inside edge.  Trim the excess dough from around top of the edge.  Prick the bottom of the crust with a fork and transfer to the freezer for 15-20 minutes.  

Bake the Crust:

• Preheat the oven to 375°F:
• Remove the frozen crust from the freezer.  Spray one side of a large piece of foil with non-stick oil and place it, oil side down, over the pastry.  Press the foil tightly against the frozen pastry molding it to the crust and over the edge.  Fill with pie weights.
• Set the pan on a sheet pan, transfer to the oven and bake for 20-minutes.  Transfer the pan from the oven and carefully remove the foil with the pie weights.  Let the crust cool completely before filling.

For the filling:

• Slice the onions as thin as possible. I used my food processor with a slicing blade.
• Melt the butter in a medium-sized skillet over medium heat and saute the onions until tender and lightly browned. Spread them evenly over the bottom of the cooked, cooled crust.
• In a bowl, add 1 cup of the shredded havarti and toss with the flour. Sprinkle evenly over the onions.
• In a separate bowl, beat the eggs and cream together with the salt and pepper. Pour the mixture over the onions and cheese mixture and top with sliced tomatoes.
• Place the prepared dish on a baking sheet and transfer to the middle of the oven and bake at 450°F for 15 minutes then reduce the heat to 325°F. Remove the tart from the oven, sprinkle the remaining 1/2 cup of havarti over the top of the quiche and continue to bake for an additional 30 minutes, until the top is lightly browned and a knife inserted into the center comes out clean.
• Remove from the oven and allow to cool for five (5) minutes, garnish the top with the fresh thyme leaves and serve.

Notes

Chill the crust: Cold dough rolls easier and bakes up flakier. A quick 10–15 minutes in the freezer works if you’re short on time.

Blind-bake: Pre-baking with foil and pie weights keeps the crust crisp and prevents sagging.

Caramelize the onions slowly: Give them at least 25–30 minutes over medium heat. If the pan dries out, add a splash of water to loosen the browned bits.

Use ripe tomatoes: Firm, ripe tomatoes slice neatly and roast without turning watery. Avoid overripe ones for the cleanest layers.

Toss cheese with flour: A light coating helps the cheese stay suspended in the custard instead of sinking.

Cool before slicing: Let the quiche rest 5–10 minutes after baking so the custard sets for clean slices.

Cheese swaps: Havarti adds creaminess, but Gruyère, Swiss, or even sharp cheddar all work well.

Storage and reheating: Refrigerate leftovers up to 3 days. Reheat in a 325°F oven until warmed through—skip the microwave to keep the crust crisp.

Nutrition

Serving: 1 serving, Calories: 400kcal, Carbohydrates: 13g, Protein: 9g, Fat: 35g, Saturated Fat: 22g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 213mg, Sodium: 500mg, Fiber: 1g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!