Easy Quiche with Tomato and Red Onion

Let them eat quiche! (at least that’s the saying in my head.)

You guys, this is so simple. So rustic. So homey. So perfectly scrumptious. It’s straightforward with no frill, yet offers that nostalgic wave of, “did my grandmother make this for me just now?” emotion. This is it. And you can leave out the tomatoes and onions, but you’d be a complete psycho if you did.

I’ve been making my pie crust in a food processor lately, so don’t come at me. Making it in a large rustic bowl and flaking the very cold butter through your fingers is a whole experience. But this is a short cut for those in need. Which I was on this day. We’re fine.

We’ll roll the pie crust out and then transfer to your favorite little pie plate. Mine was a thrifted blue and white floral ditty and it is getting me through these hard times in a big way.

We’ve made a mix of eggs (duh), milk (duh), some aged cheddar (double duh) and a tiny bit of mustard (that’s right). Whisk it up, pour it in and add some tomato and red onion slices. DUH-lish. (<–see how I did that? never mind.)

Top with cheese and gaze longingly at your pretty thumbnail that you’ve seen bitten off.

Let’s bake.

Ummmmmmm. It is everything I’ll ever need in this life. But I’m not hyperbolic about it or anything.

The eggs are custardy, the cheese is bubbly, the tomatoes and onions add that earthy richness. Holy quiche cow.

Let it rest a bit so that everything sets nicely. A good 30 minutes if you can. This is a plan-ahead situation, but you can do it! I know you can do it!

Garnish with parmesan, fresh parsley, anything you want. It’s such a simple delight, I tell you. We need a quiche holiday. Jeez, there’s a holiday for EVERY OTHER DAMN THING IN THE WORLD. I’m creating my own. When should it be?! Today?

Today.

You best get quiched.

Easy Quiche with Tomato and Red Onion

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Ingredients

• 1 cup flour
• 8 tablespoons very cold butter, cut up into small pieces
• 1/4 cup iced water
• 4 eggs
• 1 cup milk
• 1 tsp dijon mustard
• 1 1/2 cup grated white cheddar cheese
• 1 tomato, sliced and pat dry
• 1/4 cup thinly sliced red onion
• Coarse salt
• Fresh parsley and parmesan for garnish

Instructions

1. Preheat your oven to 350.
2. In a large food processor, add the flour and cold butter. Pulse a few times to mix, add a pinch of salt and pulse a couple more times. Add in 1/4 cup iced water and run the processor until it forms a dough, about 30 seconds.
3. Tip the dough onto a floured work surface, then roll it out to about 10 inches in diameter. Transfer it to a pie plate and press into place. Cut off the excess dough overlapping the edges. Place this in the freezer while we make the mixture.
4. In a large bowl combine the eggs, milk, mustard and half the grated cheese. Whisk it well. Pour the mixture into the pie crust, then arrange the tomato and onion slices right in. Top with the rest of the cheese and place the pie plate on a rimmed baking sheet. I do this only for support.
5. Bake for 45 minutes, or until the cheese is browning and bubbly, with the slightest wiggle in the very center. It will have puffed up a bit, but over the next 30 minutes it will deflate into the most beautiful quiche as everything sets.
6. Garnish with parmesan and parsley, slice and serve!
7. Serves 6.

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https://bevcooks.com/2025/05/easy-quiche-with-tomato-and-red-onion/

It’s my absolute favorite. The end.