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Seasoned Tomato and Garlic Quiche

Seasoned Tomato and Garlic Quiche
Makes:
8
Prep Time:
15
minutes
Total Time:
70
minutes
Vegetarian
based on
14 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Easy, Tasty Quiche!

    Desirae from Missouri

    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.

  •  Star(s)

    Not So Good

    Annie from Solon, OH

    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-?

  •  Star(s)

    Fabulous

    JENNIFER DICKINSON from GRAND FORKS, ND

    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!

  •  Star(s)

    Seasoned Tomato and Garlic Quiche

    Ann McLemore from Round Rock, TX

    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.

  •  Star(s)

    Big Hit

    kat treber from COLUMBIA CITY, OR

    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!

  •  Star(s)

    FANTASTIC

    Wanda Barrett from OAKHURST, CA

    Fantastic easy and good!

  •  Star(s)

    Tomato garlic Quiche

    Julie McKay from LANSING, MI

    I'm always on the look out for recipies with no meat and this is a good one. I used low fat sour cream with excellent results. I love the garlic and parm flavors. What a treat with fresh from the garden tomatoes!!!! It's great cold too.

  •  Star(s)

    Tomato/Garlic Quiche

    tray sayama from SAN JOSE, CA

    So good. I like to add fried, crumbled bacon or sausage and top it with minced scallions for even more color and flavor.

  •  Star(s)

    Seasoned Tomato and Garlic Quiche

    brenda brooks from GREENBELT, MD

    I made this quiche and the next time I made this, I only add 1/4 of the garlic and add 1 cup thin sliced onion to the quiche. I sliced my tomato thin; in stead of chopping then. and you can really add 1 cup of sliced cheese to this quiche too. I did and it taste better. I took one more step and add 1/4 cup sliced green tomato to the quiche.

  •  Star(s)

    pretty good

    Stacy from

    I'm not much of a quiche fan, but I needed a recipe to use for the tomatoes our neighbors gave us. This was a very good meal. I used the frozen 9" pie shell, and the crust was a little soggy on the bottom, but it still held up when I dished the quiche out of the pan. To me, it tasted like a lasagna quiche - the parmesan gives it a ricotta taste! I would make this again.

  •  Star(s)

    So so

    yolanda cruz from ROCKFORD, IL

    This quiche is definitley for garlic lovers. It was good but a tad bit too garlicy for me. It was a cinche to make, though. Easy intructions, whip it up and pop it in the oven and go about your daily routine!

  •  Star(s)

    You gotta try this!!!

    joey jensen from sparta, TN

    Yummy!

  •  Star(s)

    LOVED IT

    Wendy Roberts from Hayward, WI

    Elegant meal that's very easy to make. Warmed up leftovers are even better than the first day!!!!

  •  Star(s)

    VERY TASTY

    KAREN WEISMANN from LANCASTER, CA

    THIS WAS VERY TASY, THOUGH I THOUGHT IT WOULD BE CREAMIER WITH THE SOUR CREAM. I PUT A LAYER OF FROZEN SPINACH(SQUEEZED MOISTURE OUT WELL)IN THE MIDDLE OF THE MIXTURE AND I ALSO COOKED SOME SMOKE SAUSAGE AND MIXED THE TOMATOES IN INSTEAD OF USING THE BOULION TO MAKE IT A MORE COMPLETE MEAL.IT WAS GOOD LEFT OVER (COLD) AND THE CRUST STAYED CRISPY, BUT I LIKE IT BETTER WARM.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • 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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Seasoned Tomato and Garlic Quiche

Ingredients

  • 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

 

Directions

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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