Easy & Delicious Tomato Brie Quiche with Fresh Herbs: The Ultimate Savory Pie Recipe
Prepare to fall in love with this incredible **Tomato Brie Quiche with Fresh Herbs**. It’s not just a recipe; it’s a culinary experience that promises to impress with minimal effort. What makes it so special? It’s the perfect harmony of ease, speed, and undeniable deliciousness. With just a handful of simple ingredients, you can create a dish that looks sophisticated and tastes absolutely divine. Imagine a perfectly flaky crust, giving way to a rich, creamy, and soft filling, all crowned with a golden, slightly chewy top. This versatile quiche is ideal for a relaxed weekend brunch, a quick weeknight dinner, or even as an elegant centerpiece for a special occasion. Its adaptability also makes it a savior on busy days or when unexpected guests drop by. And for those who love to plan ahead, it can be prepared a day in advance, making entertaining a breeze.
The Inspiration Behind This Savory Quiche with Brie and Tomato
Every cherished recipe often holds a little story, and this quiche is no exception. I still vividly remember that chilly spring day when my family decided to pay a spontaneous visit. As I glanced into the fridge, the usual abundance wasn’t there. A small challenge, but also an opportunity! All I could find were a few ripe tomatoes, a glorious wedge of Brie cheese, and some ready-to-use pastry dough. With these humble ingredients, I decided to whip up a quiche. The aroma that filled the kitchen was intoxicating, and when it emerged from the oven, golden and bubbling, everyone was eager to try.
“You absolutely *have* to put this on your blog!” exclaimed my sister-in-law, her eyes wide with delight after the first bite. And so, here it is, a testament to how simple ingredients can create something truly extraordinary. The natural sweetness of the tomatoes, the melt-in-your-mouth creaminess of the Brie, and the fragrant burst of fresh herbs come together in a symphony of flavors. A touch of mustard adds a surprising depth and a subtle tang that perfectly balances the richness. What’s more, this quiche is equally delicious whether served hot, warm, or even cold, making it a truly versatile dish for any time of day.
Why This Tomato Brie Quiche Is a Must-Try
Beyond its heartwarming origin story, this Tomato Brie Quiche offers several compelling reasons to become a staple in your kitchen:
- Effortlessly Elegant: Despite its gourmet taste and appearance, this quiche is surprisingly simple to prepare, making you look like a culinary genius without the stress.
- Perfect Flavor Combination: The classic pairing of ripe tomatoes and creamy Brie is elevated by the inclusion of fresh, aromatic herbs and a hint of piquant mustard.
- Versatile for Any Occasion: From a cozy family meal to a festive gathering, this quiche fits right in. Serve it as a main course, a delightful side, or even as a sophisticated appetizer.
- Make-Ahead Friendly: Its ability to be prepared in advance and served at various temperatures means less last-minute fuss, especially when hosting.
- Wholesome and Satisfying: Packed with fresh vegetables, cheese, and a homemade crust, it’s a fulfilling meal that leaves you feeling satisfied.
Expert Tips for Crafting the Perfect Tomato Brie Quiche with Fresh Herbs
Achieving quiche perfection is easier than you think with these tried-and-true tips. Follow these steps, and your quiche will consistently turn out beautifully golden, wonderfully flaky, and utterly delicious:
- Blind bake the crust for a flawless base. This crucial step prevents a soggy bottom by partially baking the pastry before adding the wet filling. It ensures your crust is golden and crisp all the way through, providing a sturdy foundation for your quiche.
- Short on time? A quick crumb hack. If you’re pressed for time and can’t blind bake, sprinkle two tablespoons of breadcrumbs evenly over the bottom of the unbaked crust before adding the filling. The breadcrumbs will absorb excess moisture from the filling, helping to keep the crust from becoming damp.
- Prick the bottom of the dough with a fork. Before blind baking, gently prick the entire surface of the pastry shell with a fork. This allows steam to escape during baking, preventing the crust from puffing up and ensuring it stays flat and even.
- Always use cold butter for a flaky crust. The secret to a perfectly flaky quiche crust lies in using very cold butter, cut into small cubes. As the butter melts during baking, it releases steam, creating pockets in the dough that result in those desirable flaky layers. Warm butter will melt into the flour, leading to a tough crust.
- Employ baking paper and pie weights. To maintain the shape of your crust during blind baking, line it with parchment paper and fill it with ceramic baking beans, dried beans, or even rice. These weights prevent the crust from shrinking or bubbling up, ensuring a smooth, even base.
- Brush the bottom with mustard for extra flavor and protection. After blind baking and cooling, brush a thin layer of mustard (Dijon works wonderfully) over the bottom of the crust. Not only does this add a delightful layer of flavor that complements the tomatoes and Brie, but it also acts as a barrier, further preventing moisture from soaking into the crust.
- Bake on the bottom oven rack. For a perfectly golden and crisp bottom crust, place your quiche on the lowest rack in the oven. This direct heat helps to cook the pastry thoroughly from underneath, ensuring it’s beautifully browned and firm.
- Allow the quiche to rest before slicing. Patience is a virtue, especially with quiche! Once out of the oven, let your quiche rest for at least 10-15 minutes before cutting into it. This allows the creamy filling to set and firm up, preventing it from spilling out when sliced and ensuring clean, beautiful wedges.
- Invest in good quality Brie. The star of this quiche is undeniably the Brie. Opt for a high-quality Brie cheese, as it will melt more beautifully and impart a richer, creamier flavor to your filling, enhancing the overall taste and texture.
- Cool the quiche on a wire rack. After resting, transfer the quiche to a wire cooling rack. This allows air to circulate around the bottom of the pan, preventing condensation and ensuring the crust remains crisp, rather than becoming soft or soggy.
Serving Suggestions and Perfect Pairings
This Tomato Brie Quiche with Fresh Herbs is a meal in itself, but it truly shines when paired with a few simple accompaniments. For a complete and balanced meal, consider serving it alongside a crisp green salad tossed with a light vinaigrette. The freshness of the greens provides a wonderful counterpoint to the richness of the quiche. A simple tomato or cucumber salad would also be excellent.
If you’re looking for a heartier meal, a light vegetable soup or a cup of gazpacho makes a lovely starter. For beverages, a dry white wine such as Sauvignon Blanc or Pinot Grigio would beautifully complement the flavors of the Brie and tomatoes. For non-alcoholic options, sparkling water with a slice of lemon or a glass of unsweetened iced tea would be refreshing choices. Whether for brunch, lunch, or dinner, this quiche is versatile enough to fit seamlessly into any menu.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
For the crust
- 1 stick butter, cold, unsalted, cut into cubes
- 2 cups all-purpose flour, cold
- ¼ teaspoon salt
- 1 egg yolk, cold
- 1 tablespoon ice water
For the filling
- 1 tablespoon mustard, Dijon or whole grain recommended
- ½ cup Gouda cheese, grated (or Swiss, Gruyere)
- 3 San Marzano tomatoes, sliced (or Roma, cherry tomatoes)
- 4 oz. Brie cheese, cut into thin slices, rind removed if preferred
- ½ cup milk, whole milk or half-and-half for extra richness
- 2 large egg yolks, for a rich, creamy texture
- 1 clove garlic, finely chopped or minced
For the topping
- 10 fresh basil leaves, torn into strips for garnish
- 5 sprigs fresh parsley, finely chopped for color and flavor
- 3 sprigs fresh thyme, leaves only, for an earthy aroma
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
Prepare the Flaky Crust
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Preheat your oven to 350 °F (175 °C) for a conventional oven or 320 °F (160 °C) for a convection oven.
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In a food processor, combine the cold butter cubes, all-purpose flour, and salt. Pulse briefly until the mixture resembles coarse crumbs.1 stick butter, 2 cups all-purpose flour, ¼ teaspoon salt
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Add the cold egg yolk and ice water to the food processor. Pulse again just until the dough comes together and forms a ball. Be careful not to overmix.1 egg yolk, 1 tablespoon ice water
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Gently form the dough into a disc, press it flat, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps the butter firm up and prevents shrinkage during baking.
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On a lightly floured surface, roll out the chilled dough to fit a 9-inch (22 cm) quiche pan. Carefully transfer the dough to the pan, pressing it firmly into the sides. Trim any excess dough. Prick the bottom of the crust all over with a fork. Chill the crust again for another 15 minutes.
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Line the chilled crust with a piece of parchment paper, ensuring it covers the sides. Fill the paper with pie weights, dried beans, or rice to prevent the crust from bubbling up during blind baking.
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Blind bake the crust for 10 minutes. Carefully remove the baking paper and weights, then continue to bake for an additional 3 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly on a wire rack.
Assemble and Bake the Quiche
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Once the crust has cooled, spread a thin, even layer of mustard over the entire bottom. This adds flavor and helps prevent sogginess.1 tablespoon mustard
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Layer the grated Gouda cheese evenly over the mustard. Arrange the sliced San Marzano tomatoes and Brie cheese slices on top of the Gouda, distributing them nicely.½ cup Gouda cheese, 3 San Marzano tomatoes, 4 oz. Brie cheese
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In a separate bowl, whisk together the milk, egg yolks, and chopped garlic until well combined. Carefully pour this creamy mixture over the tomato and Brie filling in the quiche crust.½ cup milk, 2 egg yolks, 1 clove garlic
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Bake the quiche for 35 minutes, or until the filling is set and firm when gently jiggled in the center, and the top is beautifully golden brown.
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Remove the quiche from the oven. Garnish generously with fresh basil, parsley, and thyme leaves. Let it cool on a wire rack for at least 10-15 minutes before slicing and serving warm or at room temperature. Enjoy your homemade Tomato Brie Quiche!10 fresh basil leaves, 5 sprigs Fresh Parsley, 3 sprigs fresh thyme
Notes
2. Exciting Variations to Try:
- Tomato Choices: While San Marzano tomatoes are renowned for their rich flavor and low acidity, feel free to experiment with other varieties. Roma tomatoes are a great alternative, or for a burst of color and sweetness, scatter a handful of halved cherry tomatoes over the filling.
- Quick & Easy Puff Pastry: If making a homemade crust isn’t on your agenda, a store-bought puff pastry sheet works wonderfully. Simply press it into your quiche pan and follow the blind-baking instructions (adjusting time as needed for puff pastry).
- Sweetness with Caramelized Onions: For an added layer of sweet, savory depth, sauté thinly sliced onions until beautifully caramelized before adding them to the quiche filling. They pair exceptionally well with Brie and tomatoes.
- Tangy Goat Cheese Twist: Substitute a portion of the Brie with crumbled goat cheese for a more pronounced tangy and earthy flavor that complements the tomatoes beautifully and offers a slightly firmer texture.
- Boost Your Veggies: Easily incorporate more vegetables by adding a layer of sautéed spinach (ensure it’s well-drained) or thinly sliced zucchini rounds to the quiche filling.
3. Storage and Reheating Tips:
- Refrigerator Storage: Store any leftover quiche slices in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
- Freezer Storage: This quiche freezes exceptionally well! Once completely cooled, wrap individual slices or the entire quiche (if unfrozen) tightly in aluminum foil, then place in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months.
- Reheating Instructions: To reheat, thaw frozen slices in the refrigerator overnight. Place slices on a baking sheet and bake in a preheated oven at 320 °F (160 °C) for 10-15 minutes, or until warmed through. For a crispier crust, you can finish it under the broiler for a minute or two (watch carefully!).
Nutrition
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More Delicious Quiche and Savory Pie Recipes
If you’ve fallen in love with the versatility and comforting goodness of quiches and savory pies, you’re in for a treat! There are endless possibilities to explore, from classic combinations to inventive new fillings. Here are a few more recipes to inspire your next baking adventure, perfect for any meal of the day:
3 x Quiche Inspiration
- Caprese Quiche
- Vegetarian Mini Quiche Lorraine
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