Tomato and Herb Quiche
A savory tart filled with sun-ripened tomatoes, fresh herbs, and a flaky crust. This French-inspired quick recipe, ready in about 70 minutes, pairs pastry dough, eggs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet, frozen pastry dough
- 4 large eggs
- 1/4 cup milk
- 1 cup ricotta cheese
- 2 medium, diced ripe tomatoes
- 1 tbsp, chopped fresh basil
- 1 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll out 1 frozen pastry dough sheet on a floured surface to fit a 9-inch pie dish.
- Step 2: Brush the pastry with 1 tbsp olive oil and prick the bottom with a fork to prevent bubbling.
- Step 3: In a bowl, whisk 4 large eggs, 1/4 cup milk, and 1 cup ricotta cheese until smooth. Stir in 2 diced ripe tomatoes and 1 tbsp chopped fresh basil.
- Step 4: Pour the mixture into the pastry shell, spreading it evenly.
- Step 5: Bake for 25-30 minutes until the edges are golden and the center is set. Let cool slightly before slicing.
