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5 from 1 vote

Tomato quiche

This Tomato Quiche with crispy shortcrust is so delicious. The tomato quiche is easy in the making and the shortcrust fits perfectly with the tomato filling.
Course Quiche
Cuisine French
Keyword baking, pie crust
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 portions
Author Klaraslife




  • 200 g of flour
  • ½ tsp baking powder
  • 110 g butter cold
  • 1 tsp salt
  • 2 tbsp water cold
  • optional
  • 1 egg size S


  • 3-4 to tomatoes sliced
  • 3 eggs from happy chickens
  • 200 g cream cheese
  • Olives pitted
  • salt
  • pepper
  • thyme
  • rosemary
  • pinch nutmeg
  • 30 g Gruyère


  • Preheat the oven to 180 ° C.


  • Put all ingredients in a food processor and mix to a crumbly dough.
  • Knead briefly with your hands and then press in the quiche dish.
  • Pierce the ground with a fork.


  • Put the eggs in a bowl and stir briefly. Add cream cheese, Gruyère, nutmeg, salt and pepper and mix to a homogeneous mass.
  • Layer the tomatoes in the quiche pan, add the olives and pour with the egg mixture. Cover with the herbs and bake in the oven for 30-40 minutes until golden brown.
  • Let the quiche cool for 10 minutes and then cut.
  • Enjoy with a salad.


  • The quiche takes on average 40-50 minutes.
  • A sign that the quiche is ready is when you shake the shape and the filling stops moving. If it is still soft, simply bake for a few minutes longer. If the surface gets too dark, it is best to cover with a baking paper and finish baking.
  • Before I cut the quiche, I let it sit for 10 minutes. It´s not to hot and you can cut the quiche easily.