This Tomato Brie Quiche with Fresh Herbs is one of my favorite recipes. Why? Because it’s easy, quick, and delicious. You only need a few ingredients, and still, it looks and tastes special. The crust is flaky, the inside is creamy and soft, and the top becomes golden and slightly chewy. You can enjoy it for lunch, dinner, or even a special occasion. It’s great for a busy day or when unexpected guests arrive. You can also make it the day before.
Savory Quiche with Brie and Tomato
And there’s a little story behind this quiche. One cold spring day, my family came to visit. I didn’t have much in the fridge. But I found some tomatoes, a piece of Brie, and some dough. I made this quiche, and they loved it!
“Put this on your blog,” my sister-in-law said. And here it is. The sweet tomatoes, soft Brie, and fresh herbs taste so good together. The mustard gives a little extra depth. And you can eat this hot or cold. It’s always good!
Tips for the Perfect Tomato Brie Quiche with Fresh Herbs
With these tips, your quiche will turn out great every time:
- Blind bake the crust. This makes sure the bottom is not wet.
- No time? Sprinkle two tablespoons of breadcrumbs over the crust before adding the filling. This helps too.
- Prick the bottom with a fork. This keeps the crust flat.
- Use cold butter. Cold butter makes the crust nice and flaky.
- Use baking paper and beans or rice. These work as pie weights.
- Brush the bottom with mustard. It gives more flavor and keeps the crust dry.
- Bake on the bottom oven rack. This makes the crust bake well.
- Let it rest before cutting. The filling gets firm as it cools.
- Use good Brie. It melts better and tastes creamier.
- Cool the quiche on a rack. The crust stays crisp longer.
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📖 Recipe
RECIPE CARD
Ingredients
For the crust
- 1 stick butter, cold, unsalted, cubes
- 2 cups all-purpose flour, cold
- ¼ teaspoon salt
- 1 egg yolk, cold
- 1 tablespoon ice water
For the filling
- 1 tablespoon mustard
- ½ cup Gouda cheese, grated
- 3 San Marzano tomatoes, sliced
- 4 oz. Brie cheese, into thin slices
- ½ cup milk
- 2 egg yolks, L
- 1 clove garlic, chopped
For the topping
- 10 fresh basil, leaves, torn into strips
- 5 sprigs Fresh Parsley, finely chopped
- 3 sprigs fresh thyme, leaves only
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Bottom
- Preheat the oven to
350 °F or 320 °F - Put butter, flour, and salt in a food processor. Mix until it looks like crumbs.1 stick butter, 2 cups all-purpose flour, ¼ teaspoon salt
- Add the egg yolk and cold water. Mix again until it forms dough.1 egg yolk, 1 tablespoon ice water
- Make a ball, press it flat, wrap it in plastic, and chill for 30 minutes.
- Roll out the dough and put it in a 9-inch quiche pan (22 cm). Prick the bottom with a fork. Chill again for 15 minutes.
- Put baking paper on top and fill with beans or rice.
- Bake for 10 minutes. Remove the weights and bake for an additional three minutes. Let cool.
- Spread mustard over the crust.1 tablespoon mustard
- Add cheese, tomato slices, and Brie on top.½ cup Gouda cheese, 3 San Marzano tomatoes, 4 oz. Brie cheese
- Mix milk, egg yolks, and garlic in a bowl. Pour this over the filling.½ cup milk, 2 egg yolks, 1 clove garlic
- Bake for 35 minutes, or until the filling is firm.
- Take it out of the oven. Add herbs on top and serve warm or at room temperature.10 fresh basil, 5 sprigs Fresh Parsley, 3 sprigs fresh thyme
Notes
- Tomatoes: San Marzano are great in flavor, but you can also use Roma tomatoes or other flavorful tomatoes.
- With puff pastry: You can use store-bought puff pastry instead of making dough.
- Caramelized onions add a sweet flavor.
- With goat cheese: Great with tomatoes, gives a bit more bite.
- Cherry tomatoes add more color and a hint of sweetness.
- With spinach or zucchini: Adds more veggies.
- Fridge: Store in a closed box or wrap in plastic for up to 3 days.
- Freezer: Wrap slices in foil and store in the freezer for up to 2 months.
- Reheat: Bake for 10–15 minutes at 320 °F (160 °C).
Nutrition
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