Tomato, Basil & Onion Quiche

Tomato, Basil & Caramelized Onion Quiche

Heirloom Tomato Quiche

Sun-sweetened tomatoes can be enjoyed in many ways, but we prefer to enjoy them in a tomato Quiche. Our Heirloom Tomato Quiche is made with garden-fresh basil and sweet caramelized onion. This is the ultimate summertime breakfast quiche. Peak summer, peak quiche.


  • SERVES: 8
  • PREP TIME: 1 hr
  • COOK TIME: 45 min
  • CALORIES: 245

What is Quiche

A savory pie crust (or pate Brisse) that is filled with eggy custard. This is our definition of “quiche”. Food history enthusiasts will be pleased to know that quiche originated in France’s Alsace-Lorraine region. Its most famous version, Quiche Lorraine, is made with bacon, Gruyere cheese, and heavy cream. This vegetarian quiche recipe has been transformed into a celebration of all things Summer. Here’s how:




  • 1 small sweet onion, halved and thinly sliced
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 6large eggs
  • 3/4 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2-3 oz Parmigiano-Reggiano cheese finely grated
  • 1 medium heirloom tomato, chopped
  • 2 garlic cloves, minced
  • 1 handful of basil leaves, thinly sliced


  • 1 1/2 cup all-purpose flour
  • 9 tbsp unsalted butter, cold, 1/2 inch diced
  • 1/2 tsp salt
  • 3 1/2 tbsp ice water


How to make:

  1. Dice 9 tablespoons butter. Place on parchment paper and freeze.
  2. Heat remaining butter in a small saucepan over medium heat until it foams. Add onions and sugar, Let cook over medium heat until caramelized and deep golden brown, approximately 40 minutes. Add garlic and cook for 5 minutes. Season with salt and pepper and allow to cool.
  3. As the onions caramelize, add flour and 1/2 teaspoon salt to a food processor fitted with a blade. Blend until combined. Add the butter from your freezer. Blend until the butter is approximately the size of peas. With the machine running pour in the ice water. Pulse the machine until the dough starts to form a ball. Remove and place on a floured surface and roll into a ball
  4. Preheat oven to 375º F
  5. Roll out the dough in a pie pan or quiche pan 8-9 inches. While you prepare the eggs, place them in the refrigerator.
  6. In a blender or food processor, combine eggs, cream, salt, and pepper. Blend for one minute. Layer the basil, tomatoes, and cheese in the bottom crust-lined quiche pan. Sprinkle the onion and garlic evenly over the top. Then, pour the egg mixture over that. Bake for 35 to 45 minutes or until the egg mixture is set. 
  7. Cut into wedges. Serve and enjoy!