Tomato Quiche

Tomato Quiche

I used 1 each very large yellow and orange tomato. Use any color you like.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 8oz (240gr) ham, cut into strips
  • big handful fresh basil leaves
  • 2 large tomatoes, thickly sliced (1/31/2 inch, 1 cm)
  • 4oz (120gr) shredded cheese, I used Gruyère
  • 2 tsp olive oil
  • 3 eggs
  • 2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Filling:
  • Whisk eggs, mustard, and yogurt together.
  • To assemble:  Remove crust from oven.
  • Spread the ham over the potatoes. 
  • Spread the basil leaves on the ham.
  • Top with cheese.
  • Pour egg mixture over all.
  • Top with the sliced tomatoes and bake, 30 minutes.
  • Remove from oven and let rest 5 minutes before cutting.


My tomato slices were between 1/3 and 1/2 inch thick. (1cm) I got 3 slices from each 1 lb. tomato

Keywords: Tomatoes, quiche, tomato tart

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