Tomato Quiche~

As I mentioned in my last post, Nate and I have had quite a lot happening around here lately.

Some of you may have already know based on my comments on other blogs, but I officially got a new job offer! I was kind of passively looking because while my current job wasn’t horrible, it also wasn’t ideal. I’m so so excited for this new opportunity! There seems like there will be more room for growth. Althought I’m still working at my “old” job for another couple weeks, I have a new hire appt tomororw and I get my new ID badge and stuff!

Tomato Quiche ~

This new job is the first place I’ll have worked where the people there will only know me by my married name :) At my current job they still refer to me by my old name, and it’s kind of annoying me at this point that they can’t remember. Although maybe I shouldn’t be so harsh because I was initialling a document the other day and used my old initials and totally didn’t even notice…it even took me another minute to realize after Nate said “oh, come on, Amy!”

Tomato Quiche ~

So what does this all have to do with this recipe? Well, just that if you’re busy you shouldn’t assume because a recipe’s title contains the word “quiche” that it will be quick to make. I mistakenly went to prepare this at around 7pm the other night thinking I could whip it right up. It wasn’t until I actually read the recipe (after having already started it) that I realized you have to essentially make a homemade tomato sauce before assembling the quiche. And if I had made a homemade crust it would have been even more effort.

I will say however, that if you take into account the correct amount of time it will take, it’s TOTALLY worth it. Nate and I both thought this was outstanding. The tomato sauce, while incredibly basic, was so delicious. I kind of want to make it again to just put over pasta. What’s great about this quiche is that you can make it in the winter with canned tomatoes or in the summer with fresh and it’s delicious both ways. It’s fancy and tasty enough that you could definitely make it for company. It would be great to serve at brunch as well as dinner!

Tomato Quiche ~

This is one of the recipes Nate sent me in the morning during his breakfast perusal of the New York Times. As I’ve mentioned before, I find their recipes highly reliable.

I thought to make this quiche because I’ve had a premade pie-crust in my freezer forever. I don’t know why I bought it. If I’m going to make a pie, I would totally make the crust from scratch, so I think I actually bought it to make a quiche. With a store-bought crust, a typical quiche is a great weeknight meal. This one requires slightly more effort but please do it!!

P.S. You can make the tomato sauce ahead of time and then it’s really not bad for a weeknight dinner :)

Tomato Quiche ~

Winter Tomato Quiche

From NY Times with some shortcuts by me

Print this recipe!

 Serves 6-8

1 9- or 10-inch whole wheat Mediterranean pie crust, gluten-free whole grain
Mediterranean pie crust, or yeasted whole wheat olive oil pastry (*I used a regular old frozen pie crust in pan)
1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
2 to 3 garlic cloves (to taste), minced
1 14.5-ounce can chopped tomatoes in juice, with juice (*I used the ones with rosemary and oregano)
1 tablespoon tomato paste
Pinch of sugar
Salt to taste
1 sprig fresh basil or rosemary
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper
2 eggs
2 egg yolks
3/4 cup low-fat (1 or 2 percent) milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)

If making crust, roll out the crust and line a 9- or 10-inch tart pan. Refrigerate uncovered (place in freezer if using the yeasted crust) while you make the filling. If using a premade frozen crust in pan, defrost in fridge and don’t take it out until you’re ready to use it.

Heat the olive oil over medium heat in a wide, heavy saucepan and add the onion. Cook, stirring, until it begins to soften, 2 to 3 minutes. Add a pinch of salt and continue to cook, stirring often, until tender, about 5 minutes. Meanwhile pulse the tomatoes in a food processor fitted with the steel blade or in a mini-processor.

Add the garlic to the onions and cook, stirring, until fragrant, about 30 seconds. Add to the canned tomatoes and turn up the heat slightly. Add the tomato paste, sugar, salt, basil or rosemary spring and thyme and simmer briskly, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes. Taste and adjust salt, and add pepper. Remove from the heat. Remove the basil or rosemary sprig and, if you used rosemary, remove any rosemary needles that may have detached from the sprig. Allow to cool slightly. You should have about 1 cup of the sauce.

Preheat the oven to 350 degrees. Beat the eggs and egg yolks in a large bowl. Brush the bottom of the crust with a small amount of the beaten egg and pre-bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes.

Beat the milk into the eggs. Add 1/2 teaspoon salt, freshly ground pepper to taste and beat together. Stir in the cheeses and the tomato sauce and combine well. Scrape into the crust, using a rubber spatula to scrape out every last bit from the bowl. Place the tart on a sheet pan for easier handling and place in the oven. Bake for 30 to 35 minutes, until set. Remove from the heat and allow to sit for at least 15 minutes before cutting.

Advance preparation: The tomato sauce can be made through Step 3 up to three days ahead and refrigerated uncovered. It can also be frozen. Allow to come to room temperature before making the tart. The tart will keep for a couple of days in the refrigerator. Reheat gently in a low oven or serve at room temperature.


  1. juanitascocina

    Eeeeeeeee!!!! New jobs AND fancy shmancy quiche? You should just sign off on this blog post with, “I am awesome Amy and I make quiche!”

  2. WOOHOOO!!! Congrats girl! I’m so excited for you!!!

    And yes, NY TImes recipes are AWESOME. And this seems to be no exception! Although…I’ll keep the whole tomato sauce thing in mind since I too rarely read recipes all the way through before taking them on…and then realize there’s like a five hour chilling step somewhere that I didn’t know about!

    • Thanks, Joanne!!! I’m super excited too. I love how you know NY Times recipes will always be great. Being a vegetarian, you def have to try this one. It’s so flavorful!

  3. Congrats on the new job! So many exciting changes going on at your household lately. I’m loving it. I wish my husband would send me recipes like this to make. It looks delicious.

    • Thank you, Nicole :) I know, it’s like all this good stuff is happening at once! Now I just hope everything doesn’t come crashing down…


    I **ALWAYS** do that with recipes, like I skim them and I’m like “READY!” then I start making it and realize I don’t even have like half of the ingredients…. I’m trying to get better at that whole “being prepared” thing…

    • THANK YOU, NATALIE!!! Haha, yeah, I usually am pretty good about reading recipes ahead of time, but I just wasn’t even thinking this time :)

  5. A big bountiful Congratulations to you Amy! What a year of growth and development it has been for you. So much going on and full of new challenges and excitement… may the good vibes continue in your new job. Today feels like a warm, comfort dish kind of day over here as well. Tomato sauces are a favorite of mine but I don’t think I’ve ever come across one in quiche before; what a neat idea. I don’t typically like to spend a lot of time on recipes ;-) but this one does sound worth it and not too demanding. Enjoy the celebration Amy – you deserve it!

    • Thanks so much, Kelly! 2013 is definitely starting off to be our year here in the Elephant Eats household, that’s for sure :) If you like tomato sauce you shoudl def give this a try…the flavor really shines thru!

  6. This looks delicious! I love quiche! :) Congrats, again, on your new job! I’m so excited for you! :)

    I learned the hard way to read (or at least skim) all recipes before I make them. I end up staying up too late or missing ingredients if I don’t do all the mental prep first.

    • Aw, thanks Alyssa :) I have totally started a recipe only to realize I was missing ingredients…even though I had them on my market list. Ugh! hehe.

  7. This is a gorgeous quiche. Yes, it might not be a recipe for weeknight meal after a long day of work. But I think it would be lovely for the weekend brunch/dinner. :)

    • Thank you, Amy :) If it didn’t need to set 15 min after cooking, on top of everything else it’s totally doable! But I will say that you can def make the sauce ahead of time, so that helps.

  8. oh…by the way, congratulations on your new job. ;)

  9. This is a delicious looking and sounding quiche! I have been looking for a quiche that is less egg-y and more vegetable-y. This looks like a winner (even if it is a weekend project)!

    • Thanks you so much, and so glad you stopped by! I love that this isn’t eggy too. I was actually a little worried that the recipe had a typo when I saw it only had 2 eggs and 2 yolks…but it’s def correct!

  10. This does look outstanding! Perfect for any meal of the day.Congrats on the new job, Amy!!!

  11. This looks delicious Amy!! Every time I see a quiche I’m thinking that I should make it more often, it’s just such a good meal. Congratulations on the new job! I love the feeling of getting a job where you know there is room for growth, it’s so motivating!

    • I know, quiche really are such a good brunch or dinner. This one was perfect served with a little salad :) Thanks so much, Yvonne! I’m psyched to start at my new place.

  12. Congrats on your new job! And this quiche looks delicious (perfect w/ the arugula salad).

    • Thanks, Monica! It was really a great quiche because it wasn’t too eggy and such a perfect light dinner with the salad :) Arugula is my fave!

  13. This looks so good.

    And CONGRATULATIONS on the new job!!! Whoooot! Onward and upward, my friend.

  14. am i the only one who will admit to selfishness around here? Sure, i’m happy you got a new job. Yes, i am thrilled for you. but hey: i’m not ashamed to say i’m a wee bit resentful of the new job and all the time it will take from our chats, at least at first. I am willing to be patient, but you should know up front that i’m torn between happiness and sullenness. if that is indeed a word.


    • awwww :) I don’t blame you…as happy as I am to have a new job, I’m a wee bit resentful of all the time it will take away from my blog time too. Hopefully I’ll be so efficient with my work that I’ll be back before you know it!

  15. I know you must be thrilled with your new job…how exciting! This sounds lovely for later this summer when I’ll have lots of fresh tomatoes from the garden.

    • Oh my gosh, I totally am! I’m definitely ready for a change :) Let me know how this comes out with fresh tomatoes if you make it!!

  16. Hi Amy! I was so happy to see your comment! I am so thrilled for you – married and a new job! A lot has changed in a year :) I’m hoping we can reconnect and keep sharing delicious recipes :)

  17. Yippie!! Congrats on your new gig! Best of luck with this new adventure… xox

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