Name: Cheese and Tomato Quiche Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups cheddar cheese, grated; ½ cup cream cheese; ½ cup cheddar cheese (for topping); 12 large eggs; 12 tbsp butter, melted; 1 medium tomato or 2 small tomatoes, chopped; ¼ cup onion, chopped; ⅛ tsp thyme; ¼ tsp dried parsley; Salt & black pepper, to taste

If you’re craving a dish that feels like a warm hug on a plate, you’re going to love this Cheese and Tomato Quiche Recipe. It combines the comforting richness of cheddar cheese with the fresh tang of ripe tomatoes, all wrapped up in a creamy, eggy custard baked to golden perfection. Whether you’re serving it for brunch, lunch, or a light dinner, this quiche brings fantastic texture and flavor that feels both indulgent and homey. It’s absolutely perfect for sharing with friends or savoring as a delightful treat all to yourself.

Ingredients You’ll Need

The image shows two rows of brown eggs placed neatly in a yellow carton from above. To the top left of the eggs, there are two red tomatoes with smooth skin. Around the eggs carton are small glass jars and containers holding herbs, black pepper, and salt. On the bottom right side of the carton, there are two blocks of yellow butter, one large and one smaller piece placed on a white marbled surface. Near the bottom, there is a whole brown onion and a silver measuring cup filled with cream. The overall setup is arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting this Cheese and Tomato Quiche Recipe right means choosing simple yet essential ingredients that each play a starring role in flavor, texture, and color. From sharp cheddar melting into creamy eggs to juicy tomatoes that brighten every bite, these staples come together effortlessly for a dish that’s as approachable as it is delicious.

Cheddar cheese: Use sharp or mild cheddar grated fresh for a melty, rich base flavor that balances the tomatoes beautifully.
Large eggs: These are the heart of the quiche, setting the creamy custard-like texture that holds everything together.
Cream cheese: Adds extra smoothness and richness for that luxurious bite without overpowering the other ingredients.
Butter: Melted butter brings moisture and depth, helping the custard stay tender and flavorful.
Tomatoes: Fresh and chopped, tomatoes offer subtle acidity and sweet juiciness that brighten the entire dish.
Onion: Finely chopped onion adds gentle savory notes and a little crunch for textural interest.
Thyme: This herb lends warm, earthy undertones that enhance the savory qualities in the quiche.
Dried parsley: Sprinkled in for a mild herbal freshness and a pop of green color.
Salt & black pepper: Essential seasonings to bring all the flavors into perfect harmony.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cheese and Tomato Quiche Recipe

Step 1: Prepare the Cheese Base

Start by sprinkling 1.5 cups of grated cheddar cheese evenly into your baking dish, ideally an 8″ x 12″ size. This base layer creates a flavorful mattress that crisps up beautifully under the custard and adds a delightful cheesy crunch at the bottom.

Step 2: Melt the Butter

Melt 12 tablespoons of butter in the microwave until fully liquid. This melted butter will be slowly incorporated into the custard mixture, adding moisture and helping the quiche maintain its luscious texture after baking.

Step 3: Combine the Filling Ingredients

In a food processor, combine 12 large eggs, ½ cup cream cheese, the chopped tomatoes, and diced onion. Add the thyme, dried parsley, salt, and black pepper. The processor whips everything together into a silky smooth mixture, making sure no ingredient feels isolated in flavor or texture.

Step 4: Incorporate the Melted Butter

While the processor is running, gradually pour in the melted butter. This step is crucial to emulsify the fat into the eggs and cream cheese mixture. If you don’t have a food processor, simply whisk all the ingredients together in a bowl and add the butter slowly as you stir to combine evenly.

Step 5: Assemble the Quiche

Pour the creamy egg mixture carefully over the bed of shredded cheddar in the baking dish. Then, sprinkle the remaining ½ cup of cheddar cheese on top for an irresistible, bubbly crust that browns beautifully as it bakes.

Step 6: Bake to Perfection

Place your assembled dish in a preheated oven at 325°F. Bake for about 45 minutes until the edges are set and golden, and the center is still just a touch jiggly—this ensures the quiche remains moist and tender when cooled.

Step 7: Cool Before Serving

Allow the quiche to cool before slicing. Cooling lets the custard settle properly, giving you neat slices that hold their shape perfectly. Plus, it gives you a moment to appreciate the wonderful aroma that fills your kitchen.

How to Serve Cheese and Tomato Quiche Recipe

Garnishes

A sprinkle of fresh chopped parsley or a few thyme leaves on top adds a lovely pop of color and fresh herbaceous notes to elevate the presentation and the palate. You can even drizzle a little olive oil for added richness if you like.

Side Dishes

This quiche shines when paired with simple sides like a crisp green salad tossed with lemon vinaigrette or a plate of roasted vegetables. The light acidity and crunch of fresh greens beautifully offset the creamy richness of the quiche.

Creative Ways to Present

For brunch gatherings, serve slices of the quiche alongside bowls of fresh fruit or a vibrant tomato salsa for a fun, colorful spread. You can also cut smaller bite-sized squares to serve as charming appetizers at parties.

Make Ahead and Storage

Storing Leftovers

Leftover quiche stores wonderfully in an airtight container in the refrigerator. It keeps well for up to three days and tastes just as flavorful when served cold or reheated gently.

Freezing

If you want to prep ahead, this Cheese and Tomato Quiche Recipe freezes beautifully. Wrap cooled quiche tightly with plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, reheat slices in a 350°F oven for 10-15 minutes until warmed through. This helps revive the crispy edges and creamy interior without making the crust soggy.

FAQs

Can I use a different type of cheese in this quiche?

Absolutely! While cheddar offers great flavor and meltiness, feel free to mix it up with Gruyère, mozzarella, or even goat cheese to change the profile while keeping the quiche creamy and delicious.

Is it possible to make this quiche vegetarian?

This recipe is already vegetarian-friendly as it relies on cheese, eggs, and vegetables—no meat involved—making it perfect for a satisfying vegetarian meal.

Can I use fresh herbs instead of dried?

Definitely. Fresh thyme and parsley can be used in the same quantities, just remember that fresh herbs are typically more potent, so you might want to slightly reduce the amount to avoid overpowering the other tastes.

How do I know when the quiche is fully cooked?

Look for firm edges and a gently wobbly center—this means the custard is set but still moist. The top should be lightly golden, and a toothpick inserted near the edge should come out clean, but the center may still have a slight jiggle.

Can I add other vegetables to this quiche?

Yes! You can fold in spinach, mushrooms, bell peppers, or zucchini for extra texture and flavor. Just sauté any watery vegetables beforehand to prevent excess moisture in the quiche.

Final Thoughts

This Cheese and Tomato Quiche Recipe is truly one of those magical dishes that feels effortless yet delivers incredible flavor and comfort. I can’t wait for you to try it—you’ll find it quickly becomes a favorite for breakfasts, lunches, or anytime you want something special made simple. Enjoy every golden, cheesy bite!