Seasoned Tomato and Garlic Quiche

Level: Easy
Prep Time: 15 min
Cook Time: 55 min
Cooling Time:
Yields: 8


Breathe new life into your spring menu with this delightful recipe for Seasoned Tomato and Garlic Quiche.

This easy-to-make dish features a mouth-watering topping of infused tomatoes, toasted bread crumbs, Parmesan cheese and a sprinkling of chopped garlic.


  • 1 unbaked 9-inch (4-cup volume) pie shell
  • 2 medium fresh tomatoes, chopped
  • 2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
  • 1 container (16 ounces) sour cream
  • 3 large eggs
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/4 cup seasoned bread crumbs
  • 2 cloves garlic, finely chopped


PREHEAT oven to 350° F.

COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.

COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.

BAKE for 50 to 60 minutes or until filling is set.

Easy, Tasty Quiche!

by D. , Missouri on Oct. 2008

I made this ALL the time this summer, it was great for breakfast, lunch, or a midnight snack!! I usually substituted the parmeasan for chedder, and I also added frozen spinach to the egg batter and it was SO good! For a spicier kick I would sub the tomatoes for 1 can of diced tomatoes with green chilies. Mmm.

Not So Good

by A. , Solon, OH on May. 2008

I made this and followed the directions to a tee and it was not good at all. The filling was gooey and my kids refused to eat it. I passed as well. Either I missed something or-?


by J. JENNIFER , GRAND FORKS, ND on Aug. 2006

I made this for a function at church. The response I got was "This is fabulous. May I have the recipe?" Now if I could just get my husband to eat quiche!

Seasoned Tomato and Garlic Quiche

by A. Ann , Round Rock, TX on Jun. 2006

This was so easy and with the fresh out of the garden tomatoes and hen eggs this dish will be used a good deal this summer.

Big Hit

by k. kat , COLUMBIA CITY, OR on Feb. 2006

My family just loved it. I substituted cheddar for the parmesan, and cracker crumbs for bread, and it was still really good. I plan on making this often. Very filling!


by W. Wanda , OAKHURST, CA on Jul. 2005

Fantastic easy and good!

Tomato garlic Quiche

by J. Julie , LANSING, MI on Jun. 2005

I'm always on the look out for recipies with no meat and this is a good one. I used low fat sour cream with excellent results. I love the garlic and parm flavors. What a treat with fresh from the garden tomatoes!!!! It's great cold too.

Tomato/Garlic Quiche

by t. tray , SAN JOSE, CA on Feb. 2005

So good. I like to add fried, crumbled bacon or sausage and top it with minced scallions for even more color and flavor.

Seasoned Tomato and Garlic Quiche

by b. brenda , GREENBELT, MD on Oct. 2004

I made this quiche and the next time I made this, I only add 1/4 of the garlic and add 1 cup thin sliced onion to the quiche. I sliced my tomato thin; in stead of chopping then. and you can really add 1 cup of sliced cheese to this quiche too. I did and it taste better. I took one more step and add 1/4 cup sliced green tomato to the quiche.

pretty good

by S. , on Jul. 2004

I'm not much of a quiche fan, but I needed a recipe to use for the tomatoes our neighbors gave us. This was a very good meal. I used the frozen 9" pie shell, and the crust was a little soggy on the bottom, but it still held up when I dished the quiche out of the pan. To me, it tasted like a lasagna quiche - the parmesan gives it a ricotta taste! I would make this again.