Tomato Onion Quiche

A tomato and onion quiche on a cooling rack.

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

5 from 8 votes

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Prep Time: 45

Cook Time: 1 45

Total Time: 2 30

Servings: servings

Calories: 400kcal

Author: Pat Nyswonger

Ingredients

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

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 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.

Notes

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.

Nutrition