This Heirloom Tomato & Pearl Onion Quiche made with local eggs, is perfect for Easter brunch, a light lunch or even dinner. Whether you use a homemade flakey pastry, or store-bought pie shells, this cheesy, flavour-packed quiche will be delicious for any meal of the day!
We choose Ontario Eggs because we know they are high-quality, delicious and extremely fresh. Egg Farmers of Ontario eggs go from the farm to grocery store shelves in only 4 to 7 days. Plus, not only do local Ontario Eggs taste great but they are also packed with essential nutrients to support a healthy and active lifestyle.
Make this quiche in advance and reheat it for a stress-free brunch. Serve with a fresh green salad.
This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.
Watch how this Heirloom Tomato & Pearl Onion Quiche was made here.
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If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Heirloom Tomato & Pearl Onion Quiche
Ingredients
- 5 large Ontario eggs
- 4 medium size heirloom tomatoes cut into ¼-inch slices
- Sprinkle of salt
- 12 red pearl onions
- 1 cup 35% whipping cream
- ¾ cup milk
- ½ teaspoon freshly ground pepper
- ½ teaspoon dried oregano
- ¼ teaspoon coarse salt
- 1 tablespoon chopped fresh basil leaves
- ¾ cup grated Parmesan cheese
- ¾ cup grated Gruyère cheese
Instructions
- Place the tomato slices on a paper towel lined tray and lightly sprinkle with salt. Let the tomatoes sit for 20 minutes to draw out some of the moisture. Wipe the remaining salt off the tomatoes before assembling the quiche.
- Place the whole unpeeled onions in a pot of boiling water for 3 minutes. Rinse in cold water. Then cut the root end and gently squeeze toward the stem end until the onion pops out. Be sure to remove any fibrous layers.
- In a large bowl, whisk the eggs, cream, and milk.
- Add the pepper, oregano, salt, basil and whisk to combine.
- Mix in the Parmesan & Gruyère cheeses.
- Preheat the oven to 350ºF.
- Pour the quiche filling into the prepared pastry. (Either homemade blind baked pasty or store-bought pie shells)
- Place the tomato slices evenly around the quiche.
- Bake for 40 to 50 minutes or until the quiche filling has set in the middle and is no longer wet when you shake the pan.
- Let the quiche set for 10 to 15 minutes, before serving topped with micro-greens and fresh basil. It is also delicious served at room temperature or cold.
Made this recipe for Mother’s Day brunch. It didn’t turn out as pretty as the picture above – but it tasted very good. Not one crumb was left.
I’ve made quiche dishes using tomatoes before, but I never thought about using them on top of the dish as a garnish. That’s what really made the presentation.
Hi Cheryl,
Thank you for taking the time to write this review, we really appreciate it!
We’re sorry it wasn’t as pretty as our picture, but more importantly we are thrilled to hear that it was tasty!
Have a wonderful evening!
Best regards,
Elaine & James!