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For a tasty cheese and tomato quiche, you need: - 1 pre-made pie crust (9-inch) - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - 1 cup crumbled feta cheese - 4 large eggs - 1 cup heavy cream - 1 tablespoon fresh basil, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil These ingredients create a rich and creamy quiche. The pie crust holds everything together, while the cheeses add depth. The cherry tomatoes bring freshness, and the herbs tie it all together. You can add more flavors to your quiche with these optional ingredients: - Spinach or kale for added greens - Cooked bacon or ham for a meaty twist - Different cheeses like cheddar or goat cheese - Sun-dried tomatoes for a tangy kick Feel free to mix and match these options. Each addition will give your quiche a unique taste. You can make it your own! If you have dietary needs, here are some great alternatives: - Use a gluten-free pie crust if you're gluten-free. - Swap heavy cream for coconut milk to make it lighter. - Replace eggs with a flaxseed mix for a vegan option. These swaps make the quiche more inclusive. You can enjoy a tasty meal no matter your diet. Remember, cooking should be fun and flexible! For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 375°F (190°C). This helps the crust bake evenly. Take your pre-made pie crust and place it in a pie dish. Use a fork to poke several small holes in the bottom. This prevents bubbling while baking. Bake it for about 10 minutes until it turns light golden. Remove the crust and let it cool on a wire rack. Next, grab a medium skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 cup of halved cherry tomatoes and sauté them for about 5 minutes. You want them to soften and release their juices. Season with salt, pepper, and 1 teaspoon of dried oregano. Once done, remove the skillet from heat and let the tomatoes cool. In a large mixing bowl, whisk together 4 large eggs and 1 cup of heavy cream. Mix until fully combined and frothy. Add in 1 tablespoon of chopped fresh basil, 1 cup of shredded mozzarella cheese, and 1 cup of crumbled feta cheese. Stir gently to mix all the ingredients evenly. Once the tomatoes have cooled, gently fold them into the egg and cheese mixture. Be careful not to break the tomatoes too much. Pour this mixture into your pre-baked pie crust. Spread it evenly with a spatula. Place the quiche in the preheated oven and bake for 30 to 35 minutes. It’s done when the center is set and the top is light golden. After baking, remove the quiche from the oven. Let it cool for about 10 minutes. This helps it set and makes slicing easier. Serve individual slices on plates and garnish with fresh basil leaves. Enjoy your cheesy tomato dream quiche! For the complete recipe, refer to the Full Recipe section. To get a great quiche crust, use a pre-made pie crust. This saves time and effort. Poke holes in the bottom with a fork. This helps steam escape while baking. Bake it for about 10 minutes at 375°F (190°C). The goal is a light golden color. Let it cool before you add the filling. A well-cooked crust keeps your quiche from getting soggy. For extra flavor, add fresh herbs like basil or thyme. These herbs brighten each bite. You can also mix in garlic or onion for a savory kick. Use salt and pepper to taste. Don't forget to season your tomatoes when sautéing them. This step adds depth to your dish. A little sprinkle of cheese on top before baking creates a nice crust. Sauté your tomatoes in olive oil over medium heat. This brings out their natural sweetness. Cook them for about 5 minutes, just until they soften. Season them with salt, pepper, and dried oregano. This adds a lovely taste. Let the tomatoes cool before folding them into your egg mixture. This keeps the egg from cooking too fast. Remember, gentle mixing is key to keeping the tomatoes whole! {{image_4}} You can add spinach to your quiche for a fresh twist. Spinach blends well with cheese and tomatoes. To do this, simply wash and chop about 1 cup of fresh spinach. Sauté it briefly in a little olive oil until it wilts. Mix the spinach in with the egg and cheese mixture. This adds color and nutrients. Plus, it makes the quiche more filling. Changing the cheese can change the taste a lot. You can use sharp cheddar for a bold flavor or creamy goat cheese for a tangy twist. Mixing cheeses, like mozzarella and Parmesan, gives a nice texture. Try using a mix! Each cheese brings its own taste, making your quiche special. Just keep the total cheese amount to about 2 cups for balance. If you want a vegan quiche, swap eggs and cream for tofu and almond milk. Blend firm tofu until smooth. Add spices like turmeric and nutritional yeast for flavor. For a gluten-free crust, use a mixture of almond flour and coconut flour. This way, everyone can enjoy a delicious quiche. You can still use tomatoes and veggies for a tasty filling. Check out the Full Recipe for more guidance! After enjoying your quiche, store leftovers in the fridge. Place it in an airtight container. This keeps it fresh for up to three days. If you have sliced pieces, cover them tightly with plastic wrap. This helps maintain moisture and flavor. For longer storage, freeze your quiche. First, let it cool completely. Then, wrap it tightly in plastic wrap. Follow this with aluminum foil for extra protection. You can freeze quiche for up to three months. When ready to eat, thaw it in the fridge overnight. Reheating quiche is easy. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat it for about 20-25 minutes. This warms it through without making it soggy. You can also microwave slices for quick meals, but the oven keeps the crust crispy. Enjoy your Cheese and Tomato Quiche warm! Bake your Cheese and Tomato Quiche for 30 to 35 minutes. The center should be set, and the top should look light golden. This ensures a fluffy and tasty quiche. Yes, you can use a homemade crust! Just make sure it fits your pie dish well. A homemade crust can add a personal touch and extra flavor to your quiche. Serve your quiche with a fresh green salad. A light vinaigrette pairs well. You can also add some fruit for a sweet touch. Check the center of the quiche. It should be firm and not jiggly. A knife inserted into the center should come out clean. Cheese and Tomato Quiche offers protein from eggs and cheese. Tomatoes add vitamins A and C. Using fresh herbs can boost flavor and nutrients too. Absolutely! You can prepare the quiche a day in advance. Store it in the fridge. Just reheat before serving for the best taste. Check out the Full Recipe for more details. Now you know how to make a tasty cheese and tomato quiche. We covered key ingredients and alternatives for special diets. You learned step-by-step instructions to create the perfect quiche. Tips helped you enhance flavors and achieve a great crust. Variations mean you can try new flavors like spinach or vegan options. Proper storage and reheating keep leftovers delicious. Enjoy your quiche-making journey and share it with friends!

Cheese and Tomato Quiche

Indulge in the deliciousness of this Cheesy Tomato Dream Quiche! Perfect for brunch or a light dinner, this easy recipe features juicy cherry tomatoes, creamy mozzarella, and tangy feta inside a flaky crust. With just a few steps, you'll create a flavorful dish that’s sure to impress. Ready to elevate your cooking skills? Click through for the full recipe and bring this delightful quiche to your table today!
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Ingredients
  

1 pre-made pie crust (9-inch)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1 cup crumbled feta cheese

4 large eggs

1 cup heavy cream

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Optional: Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's hot when you're ready to bake the quiche.

    Carefully place the pre-made pie crust into a pie dish. To prevent bubbling, poke several small holes in the bottom with a fork. Bake the crust for about 10 minutes, or until it achieves a light golden color. Once baked, remove it from the oven and allow it to cool slightly on a wire rack.

      In a medium skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté them for approximately 5 minutes, or until they begin to soften and release their juices. Season the tomatoes with salt, pepper, and dried oregano for flavor. Remove from heat and let the mixture cool while you prepare the next steps.

        In a large mixing bowl, whisk the eggs and heavy cream together until they are fully combined and frothy. Stir in the chopped fresh basil, shredded mozzarella, and crumbled feta cheese, ensuring an even distribution throughout the mixture.

          Once the sautéed tomatoes have cooled to room temperature, gently fold them into the egg and cheese mixture until just combined; be careful not to break up the tomatoes too much.

            Pour the egg mixture into the pre-baked pie crust, using a spatula to spread it evenly across the surface.

              Carefully place the quiche in the preheated oven and bake for 30-35 minutes. It's done when the center is set and the top has turned a light golden color.

                When baking is complete, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing; this will help it set further and make it easier to cut.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 6

                    - Presentation Tips: To beautifully present the quiche, serve individual slices on elegant plates, garnishing each with fresh basil leaves. Pair with a bright, crisp green salad for a vibrant and inviting meal!