Tomato quiche is a very easy and delicious breakfast dish to whip up for yourself or for guests. It’s the perfect go-to for a beautiful morning bite that’s more than toast or pastries, but not complicated recipe. 
Once you know how to make a basic quiche, you can change up the added ingredients to fit them to your taste, like with toppings on a pizza.
This tomato quiche is the perfect base quiche. It uses Swiss cheese, a bit of scallions and beautiful tomato slices.
But with a quiche, you can use a variety of different cheeses, like mozzarella or cheddar, and switch up the adding such as with mushrooms, artichokes, asparagus, ham, bacon … you name it. If it will go good with eggs, it can go in a quiche.
Looking for fantastic breakfast bites? Try Spicy Candied Bacon or Strawberry Scones!
How to make it 
First, preheat oven to 400°.
Mix the Swiss cheese with all-purpose flour to coat the cheese. Then, spread the cheese in the frozen pie crust.
Slice the tomato into 2 or 3 slices and then cut the slices in half to make half circles or moon shapes. (You could also use smaller Roma tomatoes and leave the medallions whole.)
Dab the tomato slices with a paper towel to remove some moisture then arrange them on top of the cheese.
In a mixing bowl, whisk together eggs, milk, salt, scallions and ground dry mustard and then pour the egg mixture into the pie crust.
You can cover the crust with strips of aluminum foil to protect it from burning.
Bake the quiche for about 50 minutes. The quiche is done baking when the center has solidified. Remove the foil and allow the quiche to cool at least 5 minutes before cutting and serving. Top with fresh basil for garnish.
How to Serve
Use a sharp knife or a pie cutter to cut the quiche into 6 to 8 pieces. You can then serve it with a variety of sides like fruit or bacon.
Tomato Quiche
Ingredients
- 1 frozen pie crust (9-inch)
- 1½ cup shredded Swiss cheese
- 1 tablespoon all-purpose flour
- 1 heirloom tomato
- 3 eggs
- 1 cup milk or heavy cream
- ¼ teaspoon salt
- ¼ teaspoon ground dry mustard
- 1 chopped scallion
- 2-3 fresh basil leaves
Instructions
- Preheat oven to 400°.
- Mix Swiss cheese with all-purpose flour. Spread the cheese in the frozen pie crust. Slice the tomato into 2-3 slices and cut the slices in half to yield half circles. Dry the tomatoes with a paper towel to remove some moisture. Arrange the tomatoes on top of the cheese.
- In a mixing bowl, whisk together eggs, milk, salt, and ground dry mustard. Pour the egg mixture into the pie crust. Top with chopped scallions. Cover the crust with strips of aluminum foil to protect it from burning.
- Bake the quiche for about 50 minutes. The quiche is done baking when the center has solidified.
- Allow the quiche to cool at least 5 minutes before cutting and serving. Top with fresh basil for garnish.