A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

Cheese and Tomato Quiche

Tomato Quiche

Beautifully softened onions topped with sweet baby plum tomatoes. The pastry was perfectly cooked and crispy and it has just the right amount of cheesiness.

Cheese and Tomato Quiche

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I'm certainly impressed with the Intensive bake feature on my Stoves oven because as you all know I'm not known for my baking skills, but the pastry for my quiche turned out beautifully.

A nice slice of this with a cuppa will do the trick as a snack or of course, served with a side salad makes the perfect lunch.

How to Make Quiche

You really do need a loose-bottomed quiche tin for this otherwise, you won't be able to get the quiche out without it breaking.

Do not rush cooking the onions or they will taste raw.

Loose bottomed tins are available in all shapes and sizes and, if like me, you've ever made a cake that just won't come out of the tin and ends up as crumbs, then you'll wonder how you ever managed without one.

loose bottomed quiche tin

Quiche Without Cream

Ingredients in cheese and tomato quiche

  • Cheddar cheese - grated
  • salt
  • Eggs - free range of course
  • baby plum tomatoes
  • ready-made shortcrust pastry
  • a little butter and oil - for frying
  • large onions
  • milk

Once your quiche is cooked, allow it to cool for about 5 minutes before carefully transferring to a wire rack to cool properly- unless you are serving them hot of course. Serve hot or cold with a nice leafy salad.

Readers of this blog may have seen my post about my fancy pants' new Stoves Sterling Oven which has a rather marvellous 'Intensive bake' option.

It is perfect for cooking quiches and tarts since it eliminates the need to 'blind bake' the pastry first.

Using base and top heat with a fan is for me a good thing since I'm put off of baking because of the faff of having to part cook then return to the oven - it's too much of a botheration!

You might like these other quiche recipes one is a crustless quiche, no messing about with pastry and fewer calories too!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cheese and tomato quiche recipe, quiche without cream, tomato quiche,
baking, lunch, pastry
Yield: 4-6
Author: Jan Bennett
Cheese and Tomato Quiche

Cheese and Tomato Quiche

A nice slice of this with a cuppa will do the trick as a snack, or of course, served with a side salad for the perfect lunch.
Prep time: 30 MinCook time: 25 MinTotal time: 55 Min


  • 180g Cheddar cheese - grated
  • a big pinch of salt
  • 4 eggs - Free Range of course
  • a few baby plum tomatoes - sliced
  • 1 x 500g ready-made shortcrust pastry
For the filling
  • a little butter and oil - for frying
  • 2 large onions - finely sliced
  • 150ml milk


Preheat your oven to 180C/350F or Gas mark 4
  1. Roll out your pastry and line your tins with pastry, overlapping the edge, since the pastry will shrink a bit when cooked.
  2. Prick the bottom of with a fork (or use baking beans) so the pastry doesn't rise in the middle and bake the pastry for about 10 to 15 minutes.
  3. *If your oven an 'Intensive Bake' feature there's no need to do this, just pour the mixture into your pastry-lined tin*
  4. When it comes out of the oven allow the pastry to cool (still in the tin as we're not finished yet) and trim the pastry around the top edge with a sharp knife.
  5. Heat a little butter and oil in a frying pan and fry the onions until nicely softened.
  6. Stir now and then, don't let them colour, just soften. It's important not to rush this otherwise the onions will taste raw.
  7. Get a jug as it will be easier to pour the mixture later. Mix together the milk, eggs, and cheese (keep back a small amount of cheese) and add a big pinch of salt.
  8. Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry-lined tin.
  9. Pour the rest of the remaining egg mixture over and fill it almost to the top.
  10. Arrange the sliced tomato over the top and sprinkle with the remaining cheese.
  11. Pop the tin onto the middle shelf of your preheated oven and bake for 25 to 30 minutes until the egg has set and they're nice and golden.
  12. Allow it to cool for about 5 minutes before carefully transferring to a wire rack to cool properly- unless you are serving them hot of course.
  13. Serve hot or cold with a nice leafy salad.
Did you make this recipe?
@aglugofoil # aglugofoil


  1. Wow Jan that looks like a perfect quiche with gorgeous rich cheesy filling, i so love quiche!

  2. YUM. I absolutely love quiche, and yours looks perfect! The intensive bake option on your oven sounds really handy!

  3. Very tasty looking quiche, been ages since I last made one. I'm inspired now :) The intensive bake feature sounds like a useful function as well.

  4. What a splendid quiche Janice - I have to say I always chicken out of using shortcrust because of the shrinkage factor but really should bite the bullet! Bet you're loving your new oven:-)

  5. Just. love. quiche. Especially golden brown and fresh out of the oven like this one.

  6. Definitely a winning flavour combination - this looks really rich and delicious.

  7. My intensive bake left me with a soggy bottom :(

  8. Hi Mum of 3 Boys
    What oven do you have and did you pre-heat it first?


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