Seasoned Tomato and Garlic Quiche

Seasoned Tomato and Garlic Quiche

In this recipe:

based on 14 reviews
This Looks YUMMY!
15 min.
70 min.
8 Servings

Breathe new life into your spring menu with this delightful recipe for Seasoned Tomato and Garlic Quiche.

This easy-to-make dish features a mouth-watering topping of infused tomatoes, toasted bread crumbs, Parmesan cheese and a sprinkling of chopped garlic.


  • 1 unbaked 9-inch (4-cup volume) pie shell
  • 2 medium fresh tomatoes, chopped
  • 2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
  • 1 container (16 ounces) sour cream
  • 3 large eggs
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
  • 1/4 cup seasoned bread crumbs
  • 2 cloves garlic, finely chopped
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PREHEAT oven to 350° F.

COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.

COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.

BAKE for 50 to 60 minutes or until filling is set.

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Easy, Tasty Quiche!

I made this ALL the time this summer, it was great for breakfast, lunch, or a midnight snack!! I usually substituted the parmeasan for chedder, and I also added frozen spinach to the egg batter and it was SO good! For a spicier kick I would sub the tomatoes for 1 can of diced tomatoes with green chilies. Mmm.

- Desirae from Missouri

Not So Good

I made this and followed the directions to a tee and it was not good at all. The filling was gooey and my kids refused to eat it. I passed as well. Either I missed something or-?

- Annie from Solon, OH


I made this for a function at church. The response I got was "This is fabulous. May I have the recipe?" Now if I could just get my husband to eat quiche!


Seasoned Tomato and Garlic Quiche

This was so easy and with the fresh out of the garden tomatoes and hen eggs this dish will be used a good deal this summer.

- Ann McLemore from Round Rock, TX

Big Hit

My family just loved it. I substituted cheddar for the parmesan, and cracker crumbs for bread, and it was still really good. I plan on making this often. Very filling!

- kat treber from COLUMBIA CITY, OR

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 260
  • Calories from Fat: 180
  • Total Fat: 20g (30% of DV)
  • Saturated Fat: 10g (49% of DV)
  • Cholesterol: 130mg (44% of DV)
  • Sodium: 510mg (21% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 3g
  • Protein: 8g
  • Vitamin A: 15% of DV
  • Vitamin C: 8% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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