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Tomato Onion Quiche

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Imagine a quiche that makes you rethink everything you thought you knew about quiches. That’s our tomato onion quiche for you. It combines the creamy goodness of Havarti, the subtle sweetness of caramelized onions, and the fresh burst of tomatoes, all nestled within a perfectly flaky crust.

This dish is more than just a meal; it’s a fresh take on a classic that could easily become your new favorite. Ready to find out why this quiche isn’t just another item on the brunch menu? 

A slice of quiche on a plate with spinach salad.

Quiche with Fresh Tomatoes

Fresh, juicy tomatoes take center stage in this quiche. These vine-ripened garden fruits aren’t just for show; they bring a pop of color and a zing that says, “I’m not your average quiche.” Paired with a filling that’s so creamy and flavorful, you might just forget about every other quiche you’ve met. 

Here is Why This Tomato Quiche Recipe Works

  • Uncomplicated ingredients: This recipe sticks to simple, whole foods that deliver on flavor without requiring a culinary degree to prepare.
  • Flavor balance: The sweetness of the onion pairs perfectly with the tangy tomato flavor and the creamy Havarti for a bite that’s rich yet perfectly balanced.
  • Versatility: Perfect for breakfast, brunch, or dinner, this quiche doesn’t box you into a specific mealtime. 
  • Ease of preparation: While the total time might look intimidating, the steps are straightforward, and the result is well worth the effort. 

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

  • Pantry: All-purpose flour, Salt.
  • Dairy: Butter, Havarti, Heavy cream.
  • Produce: Sweet onion, Tomatoes, Fresh thyme leaves.
  • Other: Eggs.

Ingredient Substitutions

  • Havarti cheese: Can’t find Havarti? Swiss or Gruyère are great alternatives.
  • Heavy cream: For a lighter version, half-and-half can step in, though the quiche won’t be as rich.
  • Fresh thyme leaves: No fresh thyme? Dried thyme can work in a pinch, just use about ⅔ less.
A tomato and onion quiche on a serving platter.

How to Make this Tomato Quiche with Onions

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

  1. Prepare the pie crust and let it chill.
  2. Roll out the dough, fit it into the tart pan, and pre-bake.
  3. Cook the onion slices until tender, then layer in the pie crust with havarti.
  4. Mix eggs, cream, and seasonings and pour over the onion and cheese layer. Top with tomato slices.
  5. Bake at high heat, then lower the temperature until set.


Whether you’re all about the greens, can’t imagine life without a bit of meaty goodness, or you’re part of the bacon fan club (because honestly, who isn’t?), We’ve got some recipes to turn this quiche into your new go-to. Get ready to jot down some notes; things are about to get delicious.

  • Add some greens: Spinach or arugula can add a fresh, peppery taste. I also like to toss in some fresh basil. 
  • Meat-lover’s dream: Throw in some cooked sausage or ham for an extra protein kick.
  • Bacon lovers quiche: Add some crispy bacon crumbles to the eggs. 

Tips for Success

When diving into this tomato quiche, keep a few things in mind to ensure your culinary creation is as delectable as intended.

  • Keep everything cold: For that flaky pie crust, ensure your butter and water are cold.
  • Don’t overwork the dough: It keeps the pie crust tender.
  • Bake thoroughly: That initial high heat is key to setting the filling.

Serving Suggestions

A slice of this quiche doesn’t need much to shine, but a simple green salad or some roasted vegetables can round out the meal nicely. It’s a versatile dish that works well as a breakfast, lunch, or dinner.


Leftover quiche? Cover it and keep it in the fridge for up to three days. Reheat in the oven for best results.

A tomato quiche with caramelized onions on a cooling rack.

Frequently Asked Questions

Can I prepare the pie crust ahead of time?

Absolutely, prep it a day in advance to make your life easier.

Can this quiche be frozen?

Yes, bake it first, let it cool, then freeze. Reheat in the oven until warmed through.

This onion tomato quiche is sophisticated and easy to make. It’s a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful. Give it a try, and who knows? It might just earn a permanent spot in your brunch rotation.

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A tomato and onion quiche on a cooling rack.

Tomato Onion Quiche

An incredibly delicious quiche that has a mild onion flavor and a creamy, cheesy filing and topped with freshly sliced tomatoes.
5 from 7 votes
Print Pin Save
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Servings: 8 servings
Calories: 400kcal
Author: Pat Nyswonger


For the Pastry Crust;

  • 2-½ cups 300 grams all-purpose flour
  • ¾ teaspoon salt
  • 1-½ sticks cold butter cut into thin slices
  • 1 egg yolk lightly beaten
  • 6-7 tablespoons ice water

For the Filling;

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


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 1-1/2 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 1/4-inch thick.  
  • Roll the dough around the rolling pin and carefully transfer into the 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.


When baking the quiche the high oven temperature of 450°F give the tomatoes a boost and will ensure that they are fully cooked. Be sure to reduce the temperature to 325°F after the initial 15 minutes.


Serving: 1 | 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

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Joni Goularte

Monday 26th of May 2014

I really love the stories that accompany each recipe. Keep up the great job!


Monday 26th of May 2014

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