Tomato Basil Quiche

Preparation Time

1 Hour







Finger Food



  • For the crust:

  • 2 cups Gluten-Free All-Purpose Flour

  • 1⁄2 teaspoon table salt

  • 1⁄2 teaspoon xanthan gum

  • 1⁄4 teaspoon baking powder

  • 1⁄3 cup (51⁄3 tablespoons) cold unsalted butter, cut into pieces; more for the pan

  • 1⁄3 cup cold vegetable shortening,

  • cut into pieces

  • 1 large egg

  • 4 to 5 tablespoons ice water

  • For the filling:

  • 1 chilled, unbaked, 9-inch Quiche Crust

  • 4 large eggs

  • 1 cup whole milk

  • 1⁄4 teaspoon table salt

  • 1⁄8 teaspoon ground black pepper

  • 2 cups diced, peeled, and seeded Roma tomatoes

  • 11⁄2 cups grated Gruyère cheese

  • 3 tablespoons finely chopped fresh basil

Ripe tomatoes and fresh basil give this savory quiche a Mediterranean flavor. Use a firm variety of tomato that does not contain a lot of juice, such as Roma, to prevent the quiche from being too watery.

To prepare the quiche crust:

  1. Grease a 9-inch pie pan with unsalted butter.
  1. In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender, two knives, or a fork, cut in the butter and shortening until the mixture resembles coarse crumbs.
  1. In a small bowl, whisk together the egg and 1 tablespoon of the water until well blended. Sprinkle over the flour mixture and
    toss with a fork until evenly combined. Add the remaining water, one tablespoon at a time, stirring until the mixture pulls away from the sides of the bowl and starts to come together into a ball. Shape the dough into a flat disk. Tightly wrap in plastic wrap and chill for
    20 minutes.

4. Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top. Using a rolling pin, start in the center of the dough and roll toward the outer edges. Roll out the dough to a uniform 1⁄8-inch thickness. Remove the top piece of waxed paper. Slide one hand under the bottom piece of waxed paper and center the pie pan over the top of the dough. In one motion, quickly invert the pan and dough. Carefully remove the top piece of waxed paper.

5. Gently fit the dough into the pan, patching any tears. Trim the dough 1⁄2 inch larger than the pan rim. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

6. Chill the crust for 30 minutes before using. Fill and bake as directed in the quiche recipe.

To prepare the filling:

1. Position the oven rack in the lower third of the oven and heat the oven to 350°F.

2. In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the salt
and pepper.

3. Layer half of the tomatoes, half of the cheese, and half of the basil in the bottom of the chilled quiche crust. Top with another layer of tomatoes, cheese, and basil. Pour the egg mixture into the crust, filling nearly to the top.

4. Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and cool for 10 minutes before cutting. Serve warm.

Roma tomatoes are the best choice for use in this recipe. They are firmer and contain less juice than salad or slicing tomatoes, which can make the quiche watery and keep the custard from setting. Also avoid using very ripe tomatoes, which contain more juice.

For a dramatic presentation, use peeled sliced tomatoes instead of diced tomatoes.

Gluten-Free Breakfast, Brunch, and Beyond by Linda J. Amendt, published by Taunton Press

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