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This vegetarian quiche brings together the rich flavor of classic Quiche Lorraine with a lighter touch from juicy cherry tomatoes and aromatic fresh basil. The creamy egg filling is nestled in a golden shortcrust pastry crust that turns every bite irresistible. I love serving this as a centerpiece for casual brunches or light summer suppers when tomatoes are at their best and fresh basil is in abundance.
The first time I made this quiche was for a weekend picnic with friends. It disappeared before anyone could ask for seconds and now it is my number one request for family gatherings.
Ingredients
- Shortcrust pastry sheet: readymade or homemade. This forms the flaky golden crust that holds everything together. Look for high butter content for the best flavor
- Cherry tomatoes: halved. They add juicy bursts of sweetness and color. Choose ripe and glossy tomatoes for best results
- Grated Emmental or Gruyère cheese: Provides flavor and that classic French melt. Go for blocks you grate yourself for superior taste
- Large eggs: These create the creamy custard. Be sure they are fresh for best texture
- Crème fraîche or heavy cream: Adds rich tang and silkiness. A full-fat option gives the smoothest result
- Whole milk: Balances the custard so it is not too heavy. Use whole milk instead of low-fat for richness
- Red onion: finely diced. Offers a sweet contrast after sautéing with olive oil. Pick a firm glossy onion for freshness
- Fresh basil leaves: torn. They infuse herbal aroma and brighten the quiche. Use leaves that are bright green and fragrant
- Olive oil: Used for sautéing the onion. Choose extra virgin for lovely depth
- Salt: essential for flavor. Try sea salt for best seasoning
- Freshly ground black pepper: For gentle heat and balance. Fresh ground pepper brings more complexity
- Ground nutmeg: Just a pinch for subtle warmth. Grate fresh nutmeg if possible for a more lifted aroma
Step-by-Step Instructions
- Prepare the tart shell:
- Roll out the shortcrust pastry and gently line a 24 cm tart tin, pressing it lightly into the corners and trimming any overhang. Prick the base all over with a fork then set it in the refrigerator to chill for ten minutes. This ensures your crust will stay crisp and flaky
- Blind bake the pastry:
- Lay parchment paper inside the chilled pastry shell and fill it with baking beans or uncooked pulses. Bake in a preheated oven at 180 C until the edges are just turning golden, about twelve minutes. Remove the paper and beans, then bake for five more minutes. This process keeps the crust firm and prevents a soggy base
- Cook the onions:
- Heat olive oil in a skillet over medium heat. Add the diced red onion and sauté gently just until softened and translucent, around two or three minutes. Set aside and let cool slightly. Warm and sweet onions create a lovely flavor background for the custard
- Mix the custard:
- Whisk eggs, crème fraîche and milk together in a large mixing bowl. Add salt, pepper, and nutmeg, whisking until the mixture is smooth and homogeneous. A well-blended custard will ensure even texture throughout the quiche
- Assemble the filling:
- Evenly scatter the sautéed onions, halved cherry tomatoes, and torn basil over the prepared pastry shell. Sprinkle the grated cheese across the top, which melts into everything during baking. Arrange the tomatoes cut side up for a pretty finish
- Pour the custard:
- Gently pour your egg mixture all over the arranged filling, making sure to reach every corner. The liquid should just cover the vegetables and cheese. This ensures that each slice is creamy and delicious
- Bake the quiche:
- Transfer to the oven and bake on the middle rack until the filling is just set and puffed up and the top takes on a deep golden color, about twenty-five to thirty minutes. Give the pan a gentle shake near the end the center should not wobble much for perfect doneness
- Cool and serve:
- Remove the quiche from the oven and let it cool for ten minutes. This allows the filling to set further, making it easier to slice. Serve it warm or let it come to room temperature to develop even more flavor
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My favorite part of this recipe is the fresh basil that fills the kitchen with scent as soon as it hits the hot pastry shell. I once made this quiche for my sister’s birthday brunch and watching everyone gather around for seconds reminded me how food really does bring people together.
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Storage Tips
Let the quiche cool completely before covering it tightly with foil or storing slices in an airtight container in the fridge. It keeps well for up to three days. Reheat in the oven for best texture or enjoy at room temperature for easy lunches
Ingredient Substitutions
If Emmental or Gruyère is not available, go for a nutty, melty Swiss-style cheese. You can swap cherry tomatoes for sliced heirloom tomatoes or toss in sliced sautéed mushrooms for added earthiness. For a lactose-free twist, use plant-based cream and cheese
Serving Suggestions
Pair this quiche with a crisp green salad dressed with lemony vinaigrette and a handful of toasted nuts. Add roasted potatoes or chilled white wine for a French-style lunch. This also makes a wonderful picnic addition, sliced into wedges and wrapped for easy transport
Cultural Context
Quiche Lorraine began in the Lorraine region of France as a simple pie of eggs, cream, and bacon. This vegetarian version celebrates summer herbs and produce while keeping to the classic creamy texture and flaky crust. It brings a bit of French tradition to your table while being perfect for modern vegetarian appetites
Common Questions
- → Can I substitute Gruyère with another cheese?
Yes, Comté or Swiss cheese are great alternatives, and vegetarian cheese works well too for those avoiding rennet.
- → How can I make the pastry from scratch?
Mix flour, cold butter, and a pinch of salt, then add cold water to form a dough. Chill before rolling out.
- → Is it possible to add other vegetables?
Absolutely! Sautéed mushrooms or spinach add extra flavor and texture to the filling.
- → Can I serve the quiche cold?
Yes, this quiche is delicious served warm or at room temperature, making it ideal for picnics or gatherings.
- → What pairs well as a side dish?
A crisp green salad and a glass of chilled white wine, such as Sauvignon Blanc, are excellent accompaniments.