Tomato Basil Quiche ~
An easy and dairy-free quiche perfect for brunch or dinner! Serve with roasted potatoes or a side salad and you’re all set!
I like this quiche recipe because the dish can be served warm or cold, making it great for potlucks or holiday breakfast. You can assemble and bake the quiche the day before then just set it out in the morning.
This simple quiche is also a good way to use some of the fresh tomatoes and basil many of us have in the summer garden right now!
Ingredients for Tomato Basil Quiche
- 1 9-inch pie crust, thawed
- 1 cup Roma tomatoes, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh basil, finely chopped
- 1 (oz.) bottle JUST Egg liquid egg replacer
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups vegan cheddar and mozzarella cheeses, divided
How to Make a Vegan Tomato Basil Quiche
STEP ONE: Preheat the oven to 400°F.
STEP TWO: Bake pie shell in preheated oven for 8 minutes. When the pie crust is cooked, set it aside and leave the oven on.
STEP THREE: Into a small bowl, add the tomatoes then sprinkle with flour and basil. Toss to coat and set aside.
STEP FOUR: In a separate small bowl, whisk together the JUST Egg, salt, and pepper. Set aside.
STEP FIVE: Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened.
STEP SIX: Add the flour-coated tomatoes. Continue cooking for an additional 3 minutes, until lightly browned. Remove from heat and set aside.
STEP SEVEN: Onto the bottom of the cooked pie crust, spread 1 1/2 cups of shredded cheese.
STEP EIGHT: Layer the onion/tomato mixture over the cheese.
STEP NINE: Pour in the egg mixture.
STEP TEN: Sprinkle the top with the remaining 1/2 cup of cheese.
STEP ELEVEN: Bake for 10 minutes.
STEP TWELVE: Reduce the heat to 350°F.
STEP THIRTEEN: Continue baking for an additional 20 minutes, or until filling is puffed and golden brown.
STEP FOURTEEN: Cool for at least 15 minutes then slice and serve.
More Brunch Recipes You’ll Love!
- Pretzel Roll Strata
- Tofu and Broccoli Frittata
- Vegan Spanakopita (Greek Spinach Pie)
- Pumpkin Pecan Waffles
- Vegan Tofu Benedict Florentine
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Tomato and Basil Quiche
Ingredients
- 1 9-inch pie crust thawed
- 1 cup Roma tomatoes diced
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh basil finely chopped
- 1 12 oz. bottle JUST Egg liquid egg replacer
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups vegan cheddar and mozzarella cheeses divided
Instructions
- Preheat the oven to 400°F.
- Bake pie shell in preheated oven for 8 minutes. When the pie crust is cooked, set it aside and leave the oven on.
- Into a small bowl, add the tomatoes then sprinkle with flour and basil. Toss to coat and set aside.
- In a separate small bowl, whisk together the JUST Egg, salt, and pepper. Set aside.
- Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened.
- Add the flour-coated tomatoes. Continue cooking for an additional 3 minutes, until lightly browned. Remove from heat and set aside.
- Onto the bottom of the cooked pie crust, spread 1 1/2 cups of shredded cheese.
- Layer the onion/tomato mixture over the cheese.
- Pour in the egg mixture.
- Sprinkle the top with the remaining 1/2 cup of cheese.
- Bake for 10 minutes.
- Reduce the heat to 350°F.
- Continue baking for an additional 20 minutes, or until filling is puffed and golden brown.
- Cool for at least 15 minutes then slice and serve.
Julia
I love quiches, they make such perfect summer eating. I’ve not tried ‘Just Egg instead of eggs in this kind of recipe before so thank you for sharing that too. It makes a great use of all those summer tomatoes too… wonderfully drool-worthy! Thank you for sharing.
thiswifecooks
Yes! Our garden is overflowing right now and I’m using tomatoes in everything I can think of! 😁