This egg and tomato quiche features a delicious filling of sliced eggs, tasty mushrooms and juicy tomatoes, with a cheesy, crunchy topping. This is hands-down one of the tastiest quiches I've ever made!
This egg and tomato quiche is the perfect bake to take you through the last of the summer's outdoor gatherings. Baked in a buttery cream cheese pastry and layered with savoury mushrooms, juicy tomatoes and slices of eggs, it's all brought together with a tasty egg custard and covered with a crispy cheese and herb topping. Delicious warm or at room temperature, this quiche makes a wonderful centrepiece for picnics, garden parties or easy family suppers.
This was inspired by 2 of my other quiche recipes that make use of tomatoes:
However, both of these quiches are crustless, so I decided to try a new version by adding sliced hard-boiled eggs and mushrooms to the tomato filling, and baking the quiche in a pastry made with cream cheese. And my goodness - this is one tasty quiche!
The pastry is soft and flaky, with a creamy, cheesy taste, which complements the cheese in the topping perfectly.
The filling for this egg and tomato tart consists of mushrooms, onions and tomatoes is made by frying the onions and mushrooms lightly in butter, and then simmering them slowly in chopped tomatoes until most of the liquid has evaporated. This ensures the filling holds its shape, making it easy to slice.
The egg custard is simply a mixture of eggs combined with milk and cream that seeps into the filling and bakes to a firm, soft texture, holding everything together.
The crispy topping is made by combining cheese and breadcrumbs with thyme and melted butter, and then sprinkling it on top of the quiche before baking.
What are the steps to make the tomato quiche?
There are a few steps involved, but nothing complicated.
- Mix the pastry - this is a super simple recipe - just flour combined with butter and cream cheese. Because cream cheese is quite moist, you don't need any liquid in the pastry - it comes together nicely without it.
- Boil a few eggs - bring a pan of water to a boil and use a spoon to carefully lower the eggs into the water. Boil for 10 minutes, then IMMEDIATELY remove from the heat and hold the pan under running cold water until you can pick up an egg without burning yourself.
- Make the filling - soften onions in butter, add mushrooms and cook until dry, add tomatoes and continue to cook until the juices have evaporated. Leave to cool.
- Blind bake the pastry case - important because we don't want the quiche to have a soggy bottom!
- Assemble the egg an tomato quiche - arrange slices of boiled egg in the pastry case, top with the tomato mixture and cover with a mixture of egg and milk/cream.
- Add the topping - combine grated cheese with panko breadcrumbs and sprinkle on top.
- Bake and enjoy!
Jump to:
Why you should try this egg and tomato quiche
- ⭐ Unique crust - made with cream cheese, the pastry is softer, more flavourful and richer than regular shortcrust.
- ⭐ Egg lover's delight - if you enjoy eggs, you're going to love his quiche!
- ⭐ Loads of flavour - the tomatoes, mushrooms and onions are cooked down to a thick paste to concentrate their flavours.
- ⭐ Crowd pleaser - with the golden crunch topping, everyone's going to be coming back for seconds.
- ⭐ Make-ahead friendly - the quiche holds its shape perfectly as it cools, making it perfect for picnics or al fresco dining.
Recipe information
- ⌚Prep time: 35 minutes. 5 minutes to mix the pastry, 20 minutes to make the filling and 10 minutes to assemble.
- 🥧Blind-bake: 20 minutes
- ⌛Cooking time: 25 minutes
- 🍚Yield: 9-inch round quiche.
Ingredients for the egg and tomato tart
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
Pastry
- Flour. Plain or all-purpose flour. Don't use self-raising flour; we don't want the pastry to puff up.
- Cream cheese. For best results, use full-fat cream cheese. The cream cheese replaces half of the butter normally used in pastry, so we need the fat content.
- Butter. Use unsalted butter and add a pinch of salt to the pastry. If you use salted butter, you can leave out the salt in the pastry. For easy mixing, the butter should be at room temperature.
Filling
- Butter. Butter is used for softening the onions and mushrooms. You could use vegetable oil instead, but butter adds a better flavour to the filling.
- Tomatoes. The tomatoes should be peeled and diced. See below for how to peel tomatoes. Note - it's not strictly necessary to peel the tomatoes, but for this recipe, I like to peel them so there are no bits of skin in the filling.
- Onion. The onion should be peeled and diced.
- Mushrooms. Wiped with a damp cloth to remove any bits of dirt and then sliced. You can use either white or chestnut (cremini) mushrooms.
- Eggs. These should be hard-boiled as they will be sliced and arranged in the base of the quiche.
- Salt and black pepper. This is used for seasoning.
Custard
- Eggs. The eggs set firmly as the quiche bakes, and help to hold the filling together. I used 3 large eggs, but you could use 4 small eggs instead.
- Milk and cream. This is a mixture of half milk and half double or heavy cream. It will be combined with the eggs to make a custard. You could use all single cream (or pouring cream) instead.
Topping
- Grated cheese. I used grated Mozzarella. Cheddar would also work, or you can use any cheese that grates well and that you would normally use for cooking.
- Breadcrumbs. Panko breadcrumbs are best to use because they are ultra crispy. You could also grate some day-old bread and toast it lightly in the oven to crisp it up.
- Dried thyme. This adds a herby flavour to the topping that goes well with the mushrooms and onions in the filling. Substitute with dried basil or oregano, or leave it out if you prefer.
- Butter. A little melted butter combined with the other ingredients helps make the topping crispy.
Instructions
Make the pastry
Step 1: Place the flour, cubed butter and cream cheese into a mixing bowl and add a pinch of salt.
Step 2: Mix with a spatula until the mixture comes together in a shaggy dough, then press it together with your fingers to form a smooth ball. Cover with plastic wrap and leave in the refrigerator to rest while you make the filling.
Make the filling
Step 3: Melt the butter in a pan on moderate heat and fry the onions gently until they soften and turn translucent.
Step 4: Add the mushrooms and stir them with the onions until their moisture has mostly evaporated.
Step 5: Add the chopped tomatoes, season lightly with salt and black pepper (to taste) and fry the tomatoes with the mushrooms and onions until they are almost dry. This will take 6 to 8 minutes, depending on how juicy the tomatoes are. Set aside to cool.
Assemble the egg and tomato quiche
Lightly grease a 9" round pie dish with oil or butter.
Step 6: Roll the pastry into a circular shape large enough to fit the pie dish, on a lightly floured surface.
Step 7: Use the pastry to line the pie dish. Prick the base of the pastry with a fork to stop it from rising.
Tip - use the rolling pin to help you lift the pastry onto the dish.
Step 8: Place a sheet of baking parchment over the pastry and add a layer of baking beans. Bake the pastry in a preheated oven (180C / 350F) for 12 - 15 minutes until the edges start to turn golden, then remove from the oven and remove the baking beans and baking parchment. Return to the oven and bake for a further 5 minutes or until the base is completely dry.
Step 9: Allow the pastry case to cool, then arrange a layer of sliced eggs on the base. Season them lightly with salt and black pepper.
Step 10: Spoon the cooled tomato filling on top of the eggs, and use a fork to help you spread it so it covers the eggs completely.
Step 11: Break the eggs into a jug, then stir in the milk and cream. Beat lightly until well combined, season with a little salt and pepper and pour it slowly over the filling.
Step 12: Combine the grated cheese, thyme and breadcrumbs in a small bowl, and add melted butter. Mix well to combine.
Tip - melt the butter in a small bowl at half power for a minute or two in the microwave.
Step 13: Sprinkle the breadcrumbs evenly over the top of the quiche.
Step 14: Bake for 20 - 25 minutes until the quiche feels firm on top and the custard has set. If the edges of the quiche turn too brown, cover the quiche lightly with tin foil. Allow to cool before slicing.
Tips for a successful outcome
Here are my top tips to ensure your egg and tomato quiche always turns out perfectly:
- When making the pastry, it shouldn't be necessary to add any liquid. Cream cheese is relatively soft, and that, combined with room temperature butter, should be sufficient to form a soft dough. If the dough doesn't come together in a ball (ie it's too dry), add a little milk, one tablespoon at a time, until it forms a soft ball.
- Don't overwork the dough. It's perfectly fine if there are still pea-sized pieces of butter and cheese in the dough. These will melt as the pastry bakes, helping to create the flaky texture.
- The filling should simmer slowly until the tomatoes have completely broken down and most of the moisture has evaporated. Because the tomatoes and mushrooms have thickened, you should be able to see distinct layers of egg, filling and custard once you slice into the quiche.
- Roll the pastry to about one-eighth of an inch in thickness on a floured surface (so it doesn't stick). For a 9-inch dish, you should aim to get the pastry about 12 inches in diameter.
- Take care when removing the baking beans from the pastry case - they will be very hot.
- Pour the filling slowly over the quiche, starting at the edges, so the custard can seep evenly without disturbing the layer of egg and tomato.
- Seasoning the individual components lightly - we don't want the quiche to become too salty!
How to peel tomatoes
Tomatoes are easy to peel - here's how to do it:
- Cut a shallow cross through the skin at the base of each tomato.
- Place the tomatoes in a deep bowl and cover them with boiling water.
- Leave them to stand for 2 to 3 minutes - no longer.
- Pour cold water into the bowl (to cool it so you don't burn your fingers), then tip the water out.
- Starting at the cross-cut, you should easily be able to peel the skin away from the tomatoes.
Serving suggestions
This egg and tomato quiche with mushrooms is ideal for serving on its own, either as a quick breakfast or an easy lunch.
However, add some protein and some salads, and you have a lovely light supper. Here's one suggestion:
- A wedge of egg and tomato quiche
- A couple of slices of ham or a piece of cold chicken
- A spoonful of potato salad or a few boiled baby potatoes
- A crisp green salad with vinaigrette dressing.
Equipment
These are the main items of equipment you will need to make this egg and tomato tart:
- If possible, invest in an electronic scale. All my recipes are made and tested in grams, and I convert the measurements to cups or ounces where applicable. For flour, I work on the assumption that one US measuring cup is equal to 140 grams. Depending on how you fill your measuring cup, you may get more or less flour, which may mean either too much (not really a problem) or too little (disaster) pastry to line your baking dish.
- Mixing bowl and spatula for mixing the pastry.
- Frying pan or saucepan for making the tomato filling.
- Small saucepan for boiling the eggs.
- Rolling pin to roll out the pastry. If you don't have one, improvise by using a clean, empty wine bottle.
- Ceramic baking beans for blind-baking the pastry. Use dried beans, peas, lentils or even rice instead. Store in a screw top jar, and reuse them for other bakes.
- 9-inch /23-cm pie dish. My dish is about 1.5 inches deep, so you could make this recipe using an 8-inch or 20-cm dish, provided it is a little deeper than this (to hold all the filling). You may also have to add a few extra minutes to the cooking time to cater for the deeper filling.
Storage
⭐Refrigerator. Store the egg and tomato quiche, covered with foil, in the refrigerator. It will be good for up to 4 days. What I love about this quiche is that it doesn't go soggy when stored.
⭐Freezer. This quiche contains slices of boiled eggs, which might go rubbery in the freezer. It will still be safe to eat, but the texture might change slightly.
- Cool completely before freezing - condensation will make it soggy.
- Wrap the whole quiche in plastic wrap, then a layer of foil and place it in a large plastic bag.
- Wrap individual slices in plastic wrap and store them in the freezer in a large plastic bag. This makes it easier to take out just what you need.
- You can freeze the quiche for up to 2 months.
⭐Reheating. Reheat in the oven rather than the microwave. The microwave would tend to make the pastry soft.
- Thaw the whole quiche overnight in the refrigerator, then place it in the oven at 160C/325F for 10 to 15 minutes until heated through.
- Individual slices can be heated in the oven straight from frozen.
Top Tip
Place a baking sheet in the oven and let it heat up while the oven is preheating. Bake the quiche on the hot tray. This gives the pastry base an extra boost, helping it crisp up evenly (and prevent the dreaded soggy bottom)!
FAQ
Chill the pastry before baking. Cold pastry shrinks less and bakes more evenly. Pop it in the fridge for 10 to 15 minutes before baking.
Yes, you can make this quiche using either store-bought shortcrust pastry or make your own. The cream cheese version just gives extra tenderness and flavour.r
Yes, you can make it a day ahead and store it covered in the refrigerator.
Save for later
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Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my savoury tart recipes page for other tasty ideas. Here are a few you might enjoy:
📋The recipe
Egg and tomato quiche with mushrooms
(Click the stars to rate this recipe)
Equipment
- Mixing bowl
- Frying Pan
- Saucepan
- Rolling Pin
- Baking beans
- Baking dish 9-inch or 23 cm diameter
Ingredients
Pastry
- 1 cup / 140 grams plain or all-purpose flour
- ⅓ cup / 70 grams unsalted butter
- ⅓ cup / 70 grams fulll-fat cream cheese
- ¼ teaspoon salt
Egg, tomato and mushroom filling
- 1 medium onion finely diced
- 5 ounces / 150 grams mushrooms sliced (approx 1½ cups)
- 1 pound / 450 grams tomatoes peeled and diced
- 3 large eggs hard-boiled and peeled
- 1 ounce / 30 grams butter
- Salt and black pepper to taste
Custard
- 3 large eggs
- ½ cup / 120 ml milk
- ½ cup / 120 ml double or heavy cream
- Salt and black pepper to taste
Topping
- ½ cup / 30 grams panko breadcrumbs
- ½ cup / 60 grams grated mozzarella cheese
- 1 teaspoon dried thyme
- 1 ounce / 30 grams butter melted
Instructions
Cream cheese pastry
- Place the flour, cubed butter and cream cheese into a mixing bowl and add a pinch of salt.1 cup / 140 grams plain or all-purpose flour, ⅓ cup / 70 grams unsalted butter, ⅓ cup / 70 grams fulll-fat cream cheese, ¼ teaspoon salt
- Mix with a spatula until the mixture comes together in a shaggy dough, then press it together with your fingers to form a smooth ball. Cover with plastic wrap and leave in the refrigerator to rest while you make the filling.
Tomato filling
- Melt the butter in a pan on moderate heat and fry the onions gently until they soften and turn translucent.1 ounce / 30 grams butter, 1 medium onion
- Add the mushrooms and stir them with the onions until their moisture has mostly evaporated.5 ounces / 150 grams mushrooms
- Add the chopped tomatoes, season lightly with salt and black pepper (to taste) and fry the tomatoes with the mushrooms and onions until they are almost dry. This will take 6 to 8 minutes, depending on how juicy the tomatoes are. Set aside to cool.1 pound / 450 grams tomatoes, Salt and black pepper to taste
Assemble and bake
- Lightly grease a 9" round pie dish with oil or butter.
- Roll the pastry into a circular shape large enough to fit the pie dish, on a lightly floured surface.
- Use the pastry to line the pie dish. Prick the base of the pastry with a fork to stop it from rising.
- Place a sheet of baking parchment over the pastry and add a layer of baking beans. Bake the pastry in a preheated oven (180C / 350F) for 12 - 15 minutes until the edges start to turn golden, then remove from the oven and remove the baking beans and baking parchment. Return to the oven and bake for a further 5 minutes or until the base is completely dry.
- Allow the pastry case to cool, then arrange a layer of sliced eggs on the base. Season them lightly with salt and black pepper.3 large eggs
- Spoon the cooled tomato filling on top of the eggs, and use a fork to help you spread it so it covers the eggs completely.
- Break the eggs into a jug, then stir in the milk and cream. Beat lightly until well combined, season with a little salt and pepper and pour it slowly over the filling.3 large eggs, ½ cup / 120 ml milk, ½ cup / 120 ml double or heavy cream, Salt and black pepper to taste
- Combine the grated cheese, thyme and breadcrumbs in a small bowl, and add melted butter. Mix well to combine.½ cup / 30 grams panko breadcrumbs, ½ cup / 60 grams grated mozzarella cheese, 1 teaspoon dried thyme, 1 ounce / 30 grams butter
- Sprinkle the breadcrumbs evenly over the top of the quiche.
- Bake for 20 - 25 minutes until the quiche feels firm on top and the custard has set. If the edges of the quiche turn too brown, cover the quiche lightly with tin foil. Allow to cool before slicing.
Notes
- When making the pastry, it shouldn't be necessary to add any liquid. Cream cheese is relatively soft, and that, combined with room temperature butter, should be sufficient to form a soft dough. If the dough doesn't come together in a ball (ie it's too dry), add a little milk, one tablespoon at a time, until it forms a soft ball.
- Don't overwork the dough. It's perfectly fine if there are still pea-sized pieces of butter and cheese in the dough. These will melt as the pastry bakes, helping to create the flaky texture.
- The filling should simmer slowly until the tomatoes have completely broken down and most of the moisture has evaporated. Because the tomatoes and mushrooms have thickened, you should be able to see distinct layers of egg, filling and custard once you slice into the quiche.
- Roll the pastry to about one-eighth of an inch in thickness on a floured surface (so it doesn't stick). For a 9-inch dish, you should aim to get the pastry about 12 inches in diameter.
- Take care when removing the baking beans from the pastry case - they will be very hot.
- Pour the filling slowly over the quiche, starting at the edges, so the custard can seep evenly without disturbing the layer of egg and tomato.
- Take care when seasoning the individual components - we don't want the quiche to become too salty!
- Cool completely before freezing - condensation will make it soggy.
- Wrap the whole quiche in plastic wrap, then a layer of foil and place it in a large plastic bag.
- Wrap individual slices in plastic wrap and store them in the freezer in a large plastic bag. This makes it easier to take out just what you need.
- You can freeze the quiche for up to 2 months.
- Thaw the whole quiche overnight in the refrigerator, then place it in the oven at 160C/325F for 10 to 15 minutes until heated through.
- Individual slices can be heated in the oven straight from frozen.
Nutrition
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.
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