Teresa's Recipes
Tomato and Cucumber Quiche
Delight in the fresh and vibrant flavors of this Tomato and Cucumber Quiche, where juicy, sun-ripened tomatoes meet crisp, refreshing cucumbers in a rich egg custard. Topped with melty cheddar cheese and fragrant basil, this quiche is not only a feast for the eyes but also a perfect dish for any brunch or light lunch. Originating from the French cuisine, quiche has become a beloved classic around the world, celebrated for its versatility and ease of preparation.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh basil
- 1 cup, shredded Cheddar cheese
- 1 cup Milk
- 4 large Eggs
- 1 medium, thinly sliced Cucumber
- 2 medium, thinly sliced Tomatoes
- 1 (9-inch) prepared crust Pie crust
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 18g
- Carbs: 18g
- Protein: 10g
- Sodium: 320mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and carefully press it into a 9-inch (23 cm) quiche dish or pie pan, ensuring to cover the bottom and sides evenly.
- Arrange the sliced tomatoes and cucumbers in a decorative pattern on top of the crust.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
- Pour the egg mixture gently over the arranged tomatoes and cucumbers, ensuring an even distribution.
- Sprinkle the shredded cheddar cheese and chopped basil over the top of the quiche for a burst of flavor.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
- Allow the quiche to cool for 5-10 minutes before slicing into wedges and serving warm or at room temperature.
Tips
- For added flavor, consider using a combination of cheeses, such as feta or mozzarella.
- Add a pinch of red pepper flakes to the egg mixture for a bit of heat.
- This quiche can be made ahead of time and reheated, making it perfect for meal prep.