• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Sides and salad recipes » Crustless tomato quiche

Crustless tomato quiche

Author: VJ Published : August 2022 Modified : November 2022 / Be the first to comment!

Recipe Video
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

This crustless tomato quiche is the perfect bake to see you through the rest of the summer days. It’s packed with vibrant tomato flavours with a deliciously light egg custard filling and a cheesy topping. If you like tomatoes you’re going to love this crustless tomato quiche!

Overhead shot of a crustless tomato and onion quiche.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. The best tomato quiche
  2. What you will need
  3. What to do
  4. Tips and FAQ
  5. Save for later
  6. Other recipes
  7. The recipe
  8. Crustless tomato quiche

The best tomato quiche

This is the absolute best tomato quiche I’ve ever tasted. It’s made with fresh juicy tomatoes which are cooked with onions before being mixed with a creamy egg custard and baked in the oven. The custard itself is given a twist by the addition of cream cheese, which gives the quiche an extra creamy texture. I’ve added fresh basil for extra flavour too because everyone knows basil and tomatoes are a match made in heaven.

I think this crustless tomato quiche is one of the most delicious recipes I have posted to date (and even if I’m blowing my own trumpet, that’s saying something).

Joking aside, I think you’ll love this tomato quiche!

It is absolutely packed with tomatoes.

  • Firstly, there are lots of tomatoes in the filling. They are fried with onions until the onions are caramelised and the tomatoes have broken down and released their sweetness.
  • The filling itself is made by mixing eggs with cream cheese, milk and breadcrumbs to form a thick, savoury custard, which is combined with the tomatoes and onions and poured into a quiche dish.
  • Finally, the whole quiche is covered with grated cheese and even more tomatoes to form a delicious tomatoey (is that a real word?) topping.

Plus, because you don’t have to spend time making pastry, this crustless tart is super quick and easy to put together. You will need about half an hour to prepare the tart (which includes cooking the tomatoes and onion) and then it’s into the oven to bake.

This quiche makes a great addition to any picnic or potluck and is perfect for a light lunch. I’ve even been known to have a slice for breakfast.

A slice of crustless tomato quiche on a plate.

What you will need

Equipment

For frying the tomatoes and onions, you will need a frying pan. I recommend using a frying pan rather than a saucepan, because a frying pan has a larger surface area which allows the juices from the tomatoes to evapourate faster than they would in a saucepan.

You will also need a mixing bowl for mixing the custard, and a 9″ round baking dish for baking the quiche. Because this is a very runny mixture, I would recommend using a solid glass or ceramic baking dish rather than a loose-bottomed flan dish so that the mixture doesn’t leak out during baking.

Other items you will find useful would be a balloon whisk, a chopping board, a sharp knife and a spatula.

Ingredients

**You can find the complete list of ingredients and full instructions for making this crustless tomato quiche on the printable recipe card at the end of this post**

This recipe will make 1 x 9″ round quiche, which will yield approximately 10 slices.

Ingredients for a crustless tomato quiche.
These are the ingredients you will need for making a crustless tomato quiche:

Tomatoes – Some of the tomatoes will be used for the filling and some will be sliced and arranged on top of the quiche. You should remove the skins from the tomatoes before using them. See the FAQ section below for how to do this. Cut the tomatoes for the filling into small pieces, remove the seeds and allow any excess liquid to drain away before using them. The tomatoes for the topping should be cut into slices. You can use any tomatoes you happen to have available – if you are using cherry tomatoes, these should be halved rather than sliced before being used as the topping.

The weight given in the recipe for the tomatoes is before they have been skinned and deseeded.

Onion – I’ve used a white onion, but you could substitute with shallots if you prefer. The onion should be peeled and cut into fine dice (approximately half-an-inch in size).

Breadcrumbs – these help to thicken the filling. I’ve used Panko breadcrumbs because they are ultra-absorbent, but you could just grate a couple of slices of day-old bread on a cheese grater if you don’t have Panko.

Cheese – I’ve used a mixture of grated cheddar and mozzarella. You can use any cheese that grates and melts easily. The grated cheese is sprinkled both on the base of the baking dish, and also on top of the quiche before it is baked.

Cream cheese – this is used in the filling. You could substitute this with ricotta if you prefer. I normally just buy supermarket ‘own brand’ cream cheese.

Eggs – large eggs please. If your eggs are on the small side then you could add an extra one.

Milk – I’ve used fulll-fat milk but you can use semi-skimmed instead.

Fresh basil – this is finely chopped and added to the filling. I haven’t tried making this dish with dried basil, but if you do use dried basil instead of fresh, bear in mind that dried basil has a much more intense flavour than fresh basil, so you will need much less (ie one teaspoon dried to 2 tablespoons of fresh approximately).

Salt and sugar – for seasoning. I always add a scant teaspoon of sugar when I’m cooking with tomatoes to enhance the flavour. Salt is optional and to your own taste. I forgot to include black pepper with the ingredients, but you should grind some black pepper over the tomatoes on top of the tart before baking.

Olive oil – for softening the onions.

What to do

Just a few simple steps:

  • Prepare the baking dish
  • Chop and fry the onions and tomatoes
  • Mix the custard
  • Assemble and bake

Prepare the baking dish

A round baking dish coated with oil and breadcrumbs.

Pour one teaspoon of olive oil into your baking dish and spread it over the base and sides. Use a pastry brush to do this, or you can use a piece of paper towel.

Add 2 tablespoons of breadcrumbs and shake the dish around until the breadcrumbs cover the base and sides of the dish.

A round baking dish coated with oil and breadcrumbs with grated cheese in the base.

Sprinkle one-third of the grated cheese on the base of the dish.

Set the dish aside.

Onions and tomatoes

Diced onions in a frying pan.

Peel and chop the onions into a fine dice and then soften them in a frying pan with 2 tablespoons of olive oil.

Fry the on a gentle heat and don’t let them get too brown – they should just start to turn translucent.

This will take about 5 minutes.

Diced tomatoes and onions in a frying pan.

Peel the tomatoes and remove the seeds. Cut the tomatoes into a small dice, drain and add to the onions along with the sugar. Season with salt to taste.

Turn up the heat and bring to the boil stirring occasionally.

Turn the heat down to a strong simmer and leave the tomatoes to cook with the onions until most of the liquid has evapourated. This should take between 10 and 15 minutes depending on how watery your tomatoes are. The tomato mixture should be just bubbling.

Cooked onions and tomatoes that have been cooked until the liquid has reduced.

This is the consistency you are looking for. The tomatoes should have thickened, and there should be very little liquid left in the pan.

If the tomatoes are too watery the quiche will not set once it goes into the oven.

Set aside to cool.

Mix the custard

Milk, cream cheese, eggs and breadcrumbs in a glass mixing bowl.

Place the eggs, milk, cream cheese and breadcrumbs into a mixing bowl.

Egg custard ingredients whisked together in a mixing bowl.

Mix with a balloon whisk until the cream cheese has been incorporated and there are no lumps in the mixture.

Chopped basil mixed with cream cheese, eggs and milk.

Chop the basil finely and add it to the custard mixture.

Assemble and bake

Egg custard mixture mixed with cooked onions and tomatoes in a frying pan.

Once the tomatoes have cooled sufficiently, mix in the custard.

Do not add the custard if the tomatoes are still hot as you don’t want the custard to start to cook.

Filling for crustless tomato quiche in a baking dish.

Pour the mixture into your prepared baking dish.

Filling for crustless tomato quiche in a baking dish sprinkled with grated cheese.

Sprinkle the remaining grated cheese on the top.

Filling for crustless tomato quiche in a baking dish sprinkled with grated cheese and topped with sliced tomatoes.

Slice the remaining tomatoes and arrange them on top of the cheese.

Sprinkle lightly with salt and finely ground black pepper.

A baked crustless tomato quiche.

Bake in a preheated oven (180C / 360F) for 40 to 50 minutes until the custard has set.

If the tart starts to brown too much, cover it loosely with a sheet of tin foil.

Check that the tart is cooked by inserting a wooden toothpick into the centre. The toothpick should come out cleanly.

The tart should also feel firm to the touch if you press it gently on the top.

Remove the tart from the oven and leave to cool.

Store the tart in the refrigerator and serve cold.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Overhead shot of a tomato and onion quiche with a slice removed onto a plate.

Tips and FAQ

How do I peel tomatoes?

Place your tomatoes into a large bowl and cover them completely in boiling water. Leave them to sit in the hot water for 2 minutes.
After 2 minutes, pour off the hot water and cover the tomatoes with cold water to stop them from cooking further.
The skins should just slip off.
If your tomatoes are very firm you may like to cut a shallow cross on the base of the tomato before covering them with boiling water.

Why doesn’t my tomato quiche set properly?

The main reason why your quiche hasn’t set is that you left too much liquid in the tomatoes and onions when softening them. It is very important that most of the liquid from the tomatoes evpourates.
When cooking the tomatoes and onions it may seem as though the liquid will never evapourate. Just be patient, it will cook out eventually. Just keep stirring, drawing the spatula through the mixture until the liquid has gone. Do remember to let the tomatoes drain well before adding them to the pan.
A frying pan has a larger surface area than a saucepan and this will help the liquid evapourate faster too.

The second reason may be because the eggs you used were too small. I used three large eggs, if your eggs are on the small side you can use 4 eggs instead.

Can I freeze this tomato quiche?

No, sorry. This recipe is not suitable for freezing. The quiche will turn very watery and unappealing if frozen and defrosted.

How long will the quiche stay fresh?

You can store this quiche covered in the refrigerator for 3, possibly 4 days.

How should I pack the quiche for a picnic?

If you would like to take the quiche on a picnic, pack it into a cooler box with one or two frozen ice packs to keep it cold. If the dish doesn’t fit into your cooler box, cut slices of quiche and pack them into a rigid plastic box first.

Save for later

If you would like to make this crustless tomato quiche yourself, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you enjoyed this recipe you may also like to try one of these:

  • Easy cheese and onion quiche
  • Crustless ham and cheese quiche with sweetcorn
  • Crustless bully beef quiche with a cheesy topping
  • Chicken and mushroom quiche
  • Crustless broccoli and cheese tart – made in a frying pan

The recipe

Overhead shot of a crustless tomato and onion quiche.

Crustless tomato quiche

This crustless tomato quiche is the perfect bake to see you through the rest of the summer days. It's packed with vibrant tomato flavours with a deliciously light egg custard filling and a cheesy topping. If you like tomatoes you're going to love this crustless tomato quiche!
Recipe by: Veronica
Picnics, Side Dish
British
Calories 136
Prep 30 minutes
Cook 50 minutes
Total Time 1 hour 20 minutes
Servings: 1 x 9″ quiche (10 slices)
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • Frying Pan
  • Mixing bowl
  • 9" round Baking dish
  • Spatula
  • Balloon whisk
  • Sharp Knife
  • Chopping Board

Ingredients

Baking dish

  • 1 teaspoon olive oil
  • 2 tablespoons / 10 grams Panko breadcrumbs
  • ⅓ cup / 40 grams grated cheese cheddar/mozzarella mix

Filling and custard

  • 1 large onion peeled and finely diced
  • 1 pound / 450 grams fresh tomatoes peeled, deseeded, drained. and finely diced
  • ⅓ cup / 25 grams Panko breadcrumbs
  • 4 ounces / 110 grams cream cheese or ricotta cheese
  • 3 large eggs or 4 small eggs
  • ½ cup / 120 ml milk
  • 2 tablespoons fresh chopped basil
  • ½ teaspoon salt or to taste
  • 1 teaspoon sugar optional
  • 2 tablespoons olive oil

Topping

  • ½ cup / 60 grams grated cheese cheddar / mozzarella mix
  • 2 to 3 medium firm tomatoes peeled and sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Prepare the baking dish

  • Pour the olive oil into the baking dish and use a pastry brush to spread it over the base and sides.
    1 teaspoon olive oil
  • Sprinkle the breadcrumbs into the dish and shake the dish to coat the breadcrumbs evenly on the base and sides of the dish.
    2 tablespoons / 10 grams Panko breadcrumbs
  • Sprinkle the grated cheese on the base of the dish
    ⅓ cup / 40 grams grated cheese

Make the filling

  • Fry the chopped onion gently in the olive oil until it becomes translucent.
    1 large onion, 2 tablespoons olive oil
  • Add the peeled and chopped tomatoes to the onions. Try not to get too much of the tomato liquid into the pan. Add the sugar and salt.
    1 pound / 450 grams fresh tomatoes, ½ teaspoon salt, 1 teaspoon sugar
  • Bring to the boil, then turn the head down to a strong simmer and allow to cook for 10 to 15 minutes, stirring occasionally until most of the liquid has evapourated and the mixture has thickened. (see the main post for an image of the consistency – there should be hardly any liquid left in the pan)
  • Remove the tomatoes and onion from the heat and allow to cool.
  • Place the eggs, milk, cream cheese and breadcrumbs into a mixing bowl.
    ⅓ cup / 25 grams Panko breadcrumbs, 4 ounces / 110 grams cream cheese, 3 large eggs, ½ cup / 120 ml milk
  • Mix with a balloon whisk until the cream cheese has been incorporated and there are no lumps in the mixture.
    2 tablespoons fresh chopped basil
  • Chop the basil finely and add it to the custard mixture.

Assemble and bake

  • Preheat the oven to 180°C / 360°F
  • Once the tomatoes have cooled sufficiently, mix in the egg and milk mixture.
  • Pour the mixture into the prepared baking dish.
  • Sprinkle with the grated cheese
    ½ cup / 60 grams grated cheese
  • Arrange the sliced tomatoes in single layer on the top and sprinkle them lightly with salt and black pepper
    2 to 3 medium firm tomatoes, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Place the baking dish in the preheated oven and bake for 40 to 50 minutes until the tart has set.
  • Remove from the oven and allow to cool.
  • Serve chilled.

Notes

When baking the tart:
  • If the tart starts to brown too much, cover it loosely with a sheet of tin-foil.
  • Check that the tart is cooked by inserting a wooden toothpick into the centre. The toothpick should come out cleanly.
  • The tart should also feel firm to the touch if you press it gently on the top.
Why doesn’t the quiche set?
  • The main reason why your quiche hasn’t set is that you left too much liquid in the tomatoes and onions when softening them. It is very important that most of the liquid from the tomatoes evpourates.
  • When cooking the tomatoes and onions it may seem as though the liquid will never evapourate. Just be patient, it will cook out eventually. Just keep stirring, drawing the spatula through the mixture until the liquid has gone.
  • Do remember to let the tomatoes drain well before adding them to the pan.
  • A frying pan has a larger surface area than a saucepan and this will help the liquid evapourate faster too.
  • The second reason may be because the eggs you used were too small. I used three large eggs, if your eggs are on the small side you can use 4 eggs instead.

Nutrition

Serving – 1slice | Calories – 136kcal | Carbohydrates – 7.2g | Protein – 181g | Fat – 9.3g | Saturated Fat – 5.4g | Cholesterol – 79mg | Sodium – 367mg | Potassium – 181mg | Fiber – 0.9g | Sugar – 3g | Vitamin D – 7µg | Calcium – 113mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Savoury Treats, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Slow-cooker bolognese sauce
Next Post: Barbeque pork fingers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com