Name: Tomato and Herb Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 1 prepared pie crust (9-inch); 4 large eggs, room temperature; 1 cup heavy cream; 1/2 cup whole milk; 2 cups cherry tomatoes, halved (or 3 medium tomatoes, sliced); 1 1/2 cups grated Gruyère cheese; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh chives, minced; 1 small shallot, finely diced; 2 cloves garlic, minced; 1/4 teaspoon nutmeg, freshly grated; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Instructions

Prepare the crust

Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch quiche dish or pie plate. Prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
Prepare the filling

In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère cheese, chopped herbs, diced shallot, minced garlic, nutmeg, salt, and pepper.
Assemble the quiche

Spread half of the tomatoes on the bottom of the pre-baked crust. Pour the egg mixture over the tomatoes, then arrange the remaining tomatoes on top, gently pressing them slightly into the filling. Some tomatoes should remain visible on top for an attractive presentation.
Bake the quiche

Bake in the preheated oven for 35-40 minutes, or until the center is just set and the top is golden brown. The quiche should be slightly wobbly in the center but not liquid.
Rest and serve

Allow the quiche to rest for at least 15 minutes before slicing. This resting period allows the quiche to set properly and makes it easier to cut clean slices. Serve warm or at room temperature with a simple green salad on the side.

Tomato and Herb Quiche

Ingredients

Instructions

Nutritional Information