Heirloom Tomato + Pesto Quiche

More quiche for you!


This one was good. I think the best one ever. Pesto + cheese + heirloom tomatoes = an unbelievable combination. One that I would put in pasta. Why not in a quiche?


I’ve said it before but I just love making quiche and having it around because it is good for any meal.


Serve it with some form of potato for a nice weekend breakfast, on it’s own for lunch or with a big green salad for dinner.


It just works!


I usually make two quiches at a time and eat them for various meals all throughout the week.


And, I use frozen store-bought crust. I wish I was making my own, but I’m just not there yet. Does anyone have a super simple homemade crust recipe? Please share — I’d love to give it a try.


Now, for this quiche, you definitely have to like pesto to enjoy it. I made this once and put 1/2 cup of pesto in it. The pesto flavor was prominent. I did enjoy it, but the next time I made it I put 1/3 cup of pesto in it, just to see how that would turn out. It was good too and much less strong on the pesto taste. So, in the ingredients list I said to add 1/3 – 1/2 cup of pesto, depending on your taste for it! It’s good either way, just choose how strong you want it to be!


Also, as far as assembling the quiche. The first time I made it, the order I went in was first crust (obviously), pesto, tomatoes, cheese, egg. The second time I went crust, pesto, cheese, egg and then tomatoes. I reversed the order of egg and tomato. I definitely enjoyed the second try better as far as order, with the egg going before the tomatoes — the tomatoes on top. That is what I put in the directions.


I hope that you get to make and enjoy this simple, delicious quiche!

*This is what I used for one quiche. Can easily be doubled, tripled, etc.
1 9-inch pie crust (I used a frozen store-bought one)
4 eggs
1/2 cup milk (I used coconut)
1/3 – 1/2 cup pesto
3/4 cup mini heirloom tomatoes, sliced
1/3 cup finely grated parmesan cheese

Preheat oven to 350*.

Start by slicing the tomatoes. I took each mini heirloom tomato and sliced it lengthwise into thirds.

Crack the eggs into a large bowl. Whisk the eggs well. Add the coconut milk (or regular milk) and whisk well again until the milk is incorporated.

Spoon the pesto into the bottom of the pie crust. Using the back of a spoon, gently smooth it over the bottom of the crust. Sprinkle the cheese over the pesto. Pour the eggs over the cheese. At this point, I took the whisk I used to mix the eggs and very gently stirred the egg mixture in the crust. I did not want to incorporate all of the ingredients, just wanted to make sure they cooked together a bit. Last, place the tomatoes slices over the eggs. The tomatoes should cover the entire top of the quiche.

Place the quiche in the preheated oven and bake at 350* for 10 minutes. Increase the heat to 400* and bake for another 30-40 minutes, or until an inserted knife comes out clean.

*This will be best if you let if cool for about 20 minutes before eating. It will be watery/runny straight from the oven. The longer you let it cool, the better it will be. It makes excellent leftovers because once you warm it up in the microwave, it doesn’t get runny again.


-I made this once and used 1/2 cup of pesto and another time I used 1/3 cup of pesto. It was good both times. The pesto amount is definitely flexible — the point of it is to add flavor — so add as much or as little depending on your love (or not) of it.

-If you can’t find mini heirloom tomatoes (I feel like I was lucky!) just used grape or cherry tomatoes. Or any tomatoes you have!

-You can use any type of milk that you like! It doesn’t have to be coconut.

-It seems to me that the time in the oven for quiche is very variable. The first time I made this quiche it took 35 minutes total. The second time it took 50 minutes total. I bake it on on a lower temperature at first, just to get it started without being too hot right away. Once you increase the heat to 400*, I would start checking it after 30 minutes.

-Again, this is best if you let if cool before eating. It is watery/runny right out of the oven. It reheats in the microwave very well.

14 thoughts on “Heirloom Tomato + Pesto Quiche

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  3. Amy

    I am going to try this today! It looks fantastic! Have you ever tried freezing one? I am curious if it stands up well. Thanks for sharing!!!

  4. Amy

    Oh yeah! This is good!! I didn’t use the parmesan cheese (because I had used it all last night making homemade pesto) and I used a third cup of pesto. The flavor is amazing!!
    Notes for next time….I would skip the parm next time too. There is plenty in the pesto. I might up the pesto to he half cup to see how that tastes. I would definitely make more egg mixture for a thicker quiche. This only filled about half the crust. But really…the *flavor*…just great! I *will* be making this again!!!

    1. Jess Post author

      I am so glad that you enjoyed this! Thank you for commenting and leaving suggestions for next time! I really appreciate your comment! Now I want to make this again soon. šŸ™‚

      1. Amy

        I can’t stop thinking about it Jess!! I can’t wait to make another one (or two!!!)
        Thank you so much for sharing it!
        Off to browse through some of your other recipes! šŸ™‚

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    1. Jess Post author

      Lauren, I’m so glad to hear this! The potato crust sounds amazing, I will have to try that. I am hungry for this now, can’t wait for fresh summer tomatoes!

    1. Jess Post author

      I’m not sure of any egg alternatives for quiche. You could try the tomatoes + pesto with some pasta for another lovely dish!


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