Cheese and Tomato Quiche
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Crustless, cheesy, rich in flavors and filling, this cheese and tomato quiche is a perfect breakfast meal when you’re following a low-carb diet, vegetarian, gluten-free, keto, or high-protein diet.
Quiche is a kitchen staple that’s easy to make, comforting, and can be good for you. You just need to alter and omit a few ingredients. Then you have a wholesome, healthy meal or even meal prep.
Therefore, quiche can easily be a regular menu item when following a gluten-free or keto diet.
The cheese will be the savory crust instead of using a traditional dough-based crust. Why? Because it will harden, and the bottom will crisp up really nicely.
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Pin ItMost importantly, you won’t even be able to tell the difference! The richness of the cheese surely outdoes the bland, flour-based crust.
Twelve whole eggs will go into this recipe. This allows each serving to have 23 grams of protein.
Ingredients You’ll Need
Cheddar (2 cups, grated)
Large eggs (12)
Cream cheese (1/2 cup)
Butter (12 tbsp, melted)
Tomatoes (1 medium, chopped)
Onion (1/4 cup, chopped)
Thyme (1/8 tsp)
Dried parsley (1/4 tsp)
Salt & black pepper (to taste)
How to Make Cheese and Tomato Quiche
First of all, preheat the oven and gather the ingredients. The oven will need to be set at 325F.
Step 1. Shred the cheddar cheese with a cheese grater. It’s always best to use a fresh, whole block of cheese. That’s mostly because this is the most cost-efficient option.
Additionally, bags of shredded cheese often have questionable additives that prevent the cheese from going bad and clumping up.
Step 2. Once you have shredded the cheese, spread 1.5 cups evenly into the bottom of your baking dish (12″ x 8″). Make sure that it covers the bottom evenly. Remember, this is going to be your crust.
It’s ok if there are some holes, and the egg mixture might seep through. But you want that crunchy flavor in each bite.
Step 3. First of all, we’ll chop the tomatoes into small pieces. You may want to remove the seeds and pulp from the tomatoes.
This part of the tomato holds a lot of water that might make your quiche soggy. You can reduce this by soaking up some of the liquid with a paper towel while the tomatoes are still on the cutting board.
Step 4. Now, chop the onion into small pieces. Make sure you are using a very sharp knife to avoid any “onion tears”!
Step 5. Then, melt the butter in the microwave.
Step 6. Add the eggs, tomatoes, onions, and cream cheese into a food processor. Then add the seasonings. Process all the ingredients until everything is blended and smooth.
As you are mixing or processing the ingredients, slowly pour in the melted butter.
Step 7. Finally, pour the mixture over the cheese in the baking dish (12″ x 8″).
Step 8. Sprinkle the remaining ½ cup of cheese on top of the egg mixture.
Step 9. Bake the quiche for 45 minutes. The quiche should be firm around the edges and slightly jiggly in the middle.
Now, let the quiche cool before serving. It will fall apart if you try to cut into it too soon. Serve and enjoy! This quiche pairs well with a simple green salad.
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Pin ItWhat Cheese are Good for Quiche?
There are a lot of great cheese options for quiche. Harder cheese will be easier to shred. Plus, they will have a richer flavor. Some delicious options are cheddar, pepper jack, and gruyere.
Softer cheese will work, too. They might just be harder to mix in evenly. Feta and goat cheese are fun options to try.
Does Quiche Always Have Cheese?
Cheese is a traditional ingredient in a quiche. But that doesn’t mean you have to use it! It’s ok if you want to omit it if you are following a dairy-free diet.
Keep in mind that it might not be as creamy and rich as a quiche that has cheese. You could compensate with other ingredients that add the salty flavor that cheese provides.
Some examples would be adding ham, bacon or simply adding more vegetables.
What Can I Use Instead of Cream Cheese in Quiche?
It’s ok if you don’t have or don’t want to use cream cheese. Here are some cream cheese substitutes for this recipe:
- Greek yogurt
- Sour cream
- Tofu (dairy-free)
- Ricotta
- Plant-based cream cheese, almond or cashew cream cheese (dairy-free)
Can You Make It Ahead of Time?
Yes! You can freeze the quiche in containers for up to 3 months. Thaw before reheating and the quiche will be good to eat!
More Keto Breakfast Ideas
- Keto Egg Casserole
- Salami Egg Cups
- Keto Sandwich for Breakfast
- Baked Avocado Egg Boats
- Broccoli Egg Bites
Watch Full Instructions
Cheese and Tomato Quiche
21 Cals: 573 Protein: 23 Carbs: 4.6 Fat: 52
Equipment
Ingredients
- 2 cups cheddar cheese grated
- 12 large eggs
- 1/2 cup cream cheese
- 12 tbsp butter melted
- 1 medium or 2 small tomatoes chopped
- 1/4 cup onion chopped
- 1/8 tsp thyme
- 1/4 tsp dried parsley
- salt & black pepper to taste
Instructions
- Add 1.5 cups of cheddar cheese to a baking dish (8" x 12").
- Melt butter in a microwave.
- Now add eggs, cream cheese, tomatoes, and onion to the food processor. Add in thyme, dried parsley, and salt with pepper. If you don’t own a food processor, whisk eggs in a bowl with cream cheese and mix in tomatoes with onions with the rest of the ingredients.
- While processing the ingredients, slowly start pouring in melted butter. In the case of no processor, just pour in the butter while mixing all the ingredients together.
- Now, pour the egg mixture over the shredded cheese into a baking dish.
- Sprinkle with the remaining ½ cups of cheese.
- Bake in the oven at 325F for 45 minutes. The outside should be completely cooked, while the middle only a little jiggly.
- Cooldown before serving! The recipe is freezer-friendly!
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This doesn’t seem organized as a traditional recipe. The ingredients are listed but without quantities. Is this posted somewhere in printable form?
Hello Monica, the card is at the end of the article, you can easily print it 🙂 https://allnutritious.com/cheese-tomato-quiche/#recipe
Can you make ahead?
Yes, you can make ahead and freeze for up to 3 months. Thaw before reheating. 🙂
What size pan do you use?
12×8 inches 🙂