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Gluten-Free Tomato Basil Quiche

Tara Donne

Servings: 6

Ripe tomatoes and fresh basil give this savory quiche a Mediterranean flavor. Use a firm variety of tomato that does not contain a lot of juice, such as Roma, to prevent the quiche from being too watery. Also avoid using very ripe tomatoes, which contain more juice.

This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.


  • 1 chilled, unbaked, 9-inch Quiche Crust
  • 4 large eggs
  • 1 cup whole milk
  • 1⁄4 tsp. table salt
  • 1⁄8 tsp. ground black pepper
  • 2 cups diced, peeled, and seeded Roma tomatoes
  • 1-1⁄2 cups grated Gruyère cheese
  • 3 Tbs. finely chopped fresh basil


  • Prepare the quiche crust.
  • Position the oven rack in the lower third of the oven and heat the oven to 350°F.
  • In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the salt and pepper.
  • Layer half of the tomatoes, half of the cheese, and half of the basil in the bottom of the chilled quiche crust. Top with another layer of tomatoes, cheese, and basil. Pour the egg mixture into the crust, filling nearly to the top.
  • Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and cool for 10 minutes before cutting. Serve warm.


For a dramatic presentation, use peeled sliced tomatoes instead of diced tomatoes.Recipe from Gluten-Free Breakfast, Brunch & Beyond.


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