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Fresh Tomato and Basil Quiche

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Fresh Tomato and Basil Quiche

Fresh Tomato and Basil Quiche

Jessica Braider
The yogurt in this quiche makes a light and healthy meal. This would also make a good dish for a brunch (you could serve it with a fruit salad and muffins).
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Main Dish
Cuisine French
Servings 8 servings


  • 1 9-inch unbaked pie crust (use wheat/gluten-free, if needed), completely thawed if frozen
  • 6 eggs
  • 1 cup low fat plain yogurt (or use any variety)
  • 1/2 cup fresh basil chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup shredded Swiss cheese or use shredded Parmesan or mozzarella
  • 2 - 3 tomatoes seeded and diced into 1/2-inch pieces about 2 cups
  • 2 Tbsp. grated Parmesan cheese


  • Preheat the oven to 375 degrees.
  • Press the crust into a tart or pie pan and trim the excess crust from the edges. Bake it for 10 - 15 minutes until it is very lightly browned. Remove it from the oven.
  • Meanwhile, in a large bowl, whisk together the eggs, yogurt, 1/4 cup basil, salt, pepper, and Swiss cheese. Pour the mixture into the pie shell.
  • Top it evenly with the tomatoes and remaining basil. Sprinkle the Parmesan cheese on top and bake it for 40 - 45 minutes or until it is firm and lightly browned.
  • Allow the quiche to cool for at least 10 minutes before cutting it into wedges to serve, or refrigerate it for up to 3 days, or wrap it tightly and freeze it for up to 3 months.

Slow Cooker Directions:

  • A crustless version of this quiche may be made in the slow cooker (the quiche forms its own sort of crust in the slow cooker). Instructions: Omit the crust. Combine all remaining ingredients except the Parmesan cheese in the slow cooker. Mix well, then cook on low for 3 - 4 hours. Top with Parmesan cheese, turn off the slow cooker and let it sit 10 minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Thaw the pie crust if necessary, beat and refrigerate the eggs, shred the cheese(s) if necessary and refrigerate, make and refrigerate the egg mixture, seed and dice the tomatoes, or fully prepare and refrigerate or freeze the quiche.
Scramble Flavor Booster: Use the Swiss cheese, which is a little sharper than the alternatives, or substitute Jarlsberg or Gruyere.
Tip: If you want to make your own pie crust, check out our Whole Wheat Broccoli, Mushroom, and Cheese Quiche.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 14g, 22%; Saturated Fat: 5g, 23%; Cholesterol: 165mg, 55%; Sodium: 380mg, 16%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Company/Entertaining, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Summer, Vegetarian
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