This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. I use Trader Joe's® Shredded 3-Cheese Blend (mozzarella, Monterey Jack, and Cheddar cheeses), but any cheese mix or just a single shredded cheese works fine.

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.

    Advertisement
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.

  • Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.

  • Bake pastry in the preheated oven for 20 minutes.

  • Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.

  • Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.

  • Bake in the preheated until tart is set, about 45 minutes. Serve warm.

Nutrition Facts

614 calories; protein 23.6g; carbohydrates 39.9g; fat 40.8g; cholesterol 225.4mg; sodium 959.8mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2020
I made this with a few changes. I did not have enough cheese, so I was trying to add more ingredients, so I decided to add some vegetables. I added also 1/2 sliced onion, 3 chopped asparagus and chives. I precooked those on the stove. I also used dry basil (did not have fresh one). I used cherry tomatoes on the top. The quiche came out creamy and very good. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2020
This came out great! Can't wait to make again with summer tomatoes Read More
Rating: 4 stars
08/22/2020
I gave four stars with the following proviso: Do not use 12 oz cheese! I used 6 ozs (I was weighing it as I grated), and it completely filled my 8" pie pan. If I had used 12, it would have been solid cheese! Ugh! I was a little concerned about no liquid, but it turned out just fine! I added a few extra ingredients that I like in quiche, but basically followed this recipe to the letter--except for that cheese! It was darned good. Also, it was over-done and almost burned after 20 minutes! Next time, I will lower the heat and watch it closer. But I will make it again. Thank you. Read More
Rating: 5 stars
04/19/2020
I made this with a few changes. I did not have enough cheese, so I was trying to add more ingredients, so I decided to add some vegetables. I added also 1/2 sliced onion, 3 chopped asparagus and chives. I precooked those on the stove. I also used dry basil (did not have fresh one). I used cherry tomatoes on the top. The quiche came out creamy and very good. Read More
Advertisement
Advertisement