Tomato, Onion and Cheese Quiche

COOKING TIME: 1 hour and 15 minutes


  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup sliced sweet onion
  • 1/2 can of Isola Cherry tomatoes
  • 1/2 cup shredded Parmigiano Reggiano
  • 6 eggs
  • 1 cup half-and-half cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Preparation Instructions

  1. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. Layer half of the mozzarella cheese, onion and tomato in pastry. Top with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese.
  3. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese.
  4. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Yield: 6 servings.

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A delicious and easy brunch dish when you are hosting. Serves between 6-8 people and recommended to be paired with a light side salad.