Cheddar And Tomato Quiche Recipes

TOMATO QUICHE

Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CORN, CHEDDAR AND TOMATO QUICHE

Corn, Cheddar and Tomato Quiche image

Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup soymilk
4 eggs or 1 cup fat-free egg product
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Cascadian Farm® frozen organic sweet corn, thawed
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1 medium tomato, seeded, chopped (3/4 cup)

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 145 mg, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

CHEDDAR AND TOMATO QUICHE

Cheddar and Tomato Quiche image

This recipe comes from an old Betty Crocker Cookbook. It has a great flavor. I always have to make two pies for dinner because my family loves it so much!

Provided by bakedapple42

Categories Cheese

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 9-inch baked pie crust
3 cups sharp cheddar cheese, shredded
1 tablespoon onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 eggs
6 plum tomatoes, sliced
salt and pepper
2 tablespoons grated parmesan cheese

Steps:

Bake pie shell.(I use Pillsbury Ready-Crust).
Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
Cook uncovered in 325 degree oven just until set, about 25 minutes.
Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.

Nutrition Facts : Calories 443.2, Fat 32.3, SaturatedFat 15.6, Cholesterol 166.5, Sodium 775.5, Carbohydrate 18, Fiber 1.3, Sugar 2.3, Protein 20.4

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