Cherry Tomato and Sharp Cheddar Cheese Quiche
One of my favorite things about pie crust is that it’s so versatile once you have some ideas of what to do with it. It’ s a whole new tasting experience to try savory dishes using pie dough instead of just the typical (but deliciously sweet) fruit pies. Another thing I love is the technique involved in learning how to make quiche, which is a French word for a savory open tart with a custard-type filling, usually made up of vegetables.
The most famous quiche is the Quiche Lorraine, (made with cheese and bacon, obviously not halal) but once you learn how to make one type of quiche, you can make yours with anything you have on hand. That’s the beauty of learning cooking techniques– they will feed help you feed yourself, as opposed to just memorizing recipes, which will leave you dependent on ingredients and instructions.
I made this recipe using a lovely Extra Sharp Cheddar Cheese from Cabot, mainly because they are halal-certified and also because the company was generous enough to introduce me to this specific style of their cheese by sending a couple boxes of their many cheese varieties. I’m loving experimenting with the different (all halal-certified) types they have. Try their excellent cheese and try this quiche with it, or use any vegetables you have. If you don’t have any veggies, just make a simple cheese quiche. Simplicity is always a good thing.
Cherry Tomato and Sharp Cheddar Quiche
1 ready-made pie crust, defrosted and cold (I prefer the Trader Joe’s brand)
1 cup extra sharp cheddar cheese
½ cup heavy cream
1 pound of cherry tomatoes, each one cut in half
2 tablespoons dried parsley
1 clove garlic, finely minced
2 tablespoons butter
Preheat oven to 350°.
Use a rolling pin to thin out dough to cover pie dish and have enough for the edges. Fold over the edges. Place half of the shredded cheddar cheese on the dough in the middle of the pie plate.
In a large bowl whisk together the eggs and heavy cream. Add the parsley, garlic and the other half of the cheddar cheese. Mix well.
Next, drop in the tomatoes and gently fold them into the mixture, careful not to crush them and spill their juices.
Pour the egg mixture on top of the cheddar into the pie plate. Fold over the edges of the pie dough to form a crust. Add a few pats of butter to the top of the mixture.
Bake for 25-30 minutes or until the center of the quiche is firm. Allow to cool before cutting and serving.
That is a beautiful quiche. Thanks for sharing, and thanks from our farmers for using Cabot cheese!
Thanks, Jacquelyn. I love using Cabot; it really is the best flavor and quality I love to use.
I love quiche (I like to call it Quick-ee) and appreciate ideas on new variations.
Thanks, Paul. I hope you’ll be back again soon.
I’ve been following you more on FB and somehow I missed this!! I can see that I need to be here, too!! This looks delicious!!!! I am going to add this to our dinner line up this week for sure!!!!! Thank you!!!! 🙂
Thanks for joining us in both places, Laura!
Reporting back in that this dish was FABULOUS!!! I made it for dinner last night and the whole family really, really liked it!!. I thought I would have some leftovers for lunch today but there is only one serving left!! lol!!!! Hey, that’s fine with me!! This is definitely going into the meal rotation!! We have a potluck tonight and I have ingredients left over and I’m seriously considering making it to bring so I can have it again!! 😀
Thank you for all you do, Yvonne!! You are a true blessing to the cooking world!! 😀
Thank you, Laura. That’s so great that you tried it and shared it with your family. I’m so grateful you came back here to let me know. Thanks again 🙂
what point do we add the tomatoes?
@Sumbal- in step #3.
this looks great i will make it this weekend for sure, but one question?? you said a frozen pie shell, then i read you say rolled out dough????
@Opal- the type of ready-made pie dough is frozen. In the recipe, you should have it already defrosted, but kept cold. At the time of baking, it needs to be taken out of the fridge and rolled out to fit the pie plate.
Salam! Don’t you blind bake the pie crust first before adding the filling?
You had me at CABOT!!! My faaaaavorite cabot cheese is the pepper jack- omg so amazing
I thank you so much for your easy to follow recipes and so healthy!! I am new at healthy eating after a long life of junk food , after a wake up call I’ve realized there is more to life than to just eat and lazy around,,,I’ve been eating healthy and trying out some of your recipes and exercising daily and I can’t get over the change in my body, I’m loosing weight wich I badly needed to, my attitude towards life has changed completly. my mood is a lot better,,no more depression, my health has improve a lot,,,All the glory to God ,,,so thank you again, keep up the good work =) <3
This is my go-to recipe for basic quiche now. I change the fillings eac time depending on what is in my kitchen. Thanks for sharing.