Tomato-Topped Quiche

Makes 6 servings


  • Dough for single pie crust
  • 1 small green pepper, diced
  • 2 garlic cloves, minced
  • 2 Tbsp. butter
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh chives
  • 4 large eggs
  • 1 cup whole milk
  • 3/4 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups (8 oz.) Swiss cheese (or cheddar or Gruyère), grated
  • 1/3 cup grated parmesan cheese
  • 2 medium heirloom tomatoes, sliced


  1. Preheat oven to 350 F. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch circle. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Set aside.
  2. Place butter, pepper, and garlic in medium cast iron skillet. Sauté over medium-high heat. Careful not to burn the butter. Stir in basil and chives.
  3. Whisk together eggs, milk, salt, and pepper in medium bowl. Stir in cheeses and veggies. Pour into crust.
  4. Top with tomato slices, making a pretty pattern as you go.
  5. Bake at 375 F for 45-50 minutes or until center is set. Shield edges of the crust with aluminum foil after 30 minutes to avoid burning. Let stand 5 minutes before serving.
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