Cheese and Tomato Quiche

Easy quiche recipe using ready-made pastry. Find out how to make a quiche using this as a guide; you can include your favourite ingredients. 

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*Post updated November 2025

A nice slice with a cuppa will do as a snack, or, of course, serve with a side salad for a perfect lunch. 

Equipment

You really do need a 23cm (9-inch) loose-bottomed tart tin for this; otherwise, you won't be able to get the quiche out without it breaking—been there, done that! 

Once you have a loose-bottomed tin, you'll wonder how you ever managed without one.

Recipe top tips!

• Avoid the temptation to rush cooking the onions; otherwise, they’ll end up tasting raw.

• Don't forget the salt, or your quiche will taste bland.

Ingredients

• cheddar cheese

• salt

• eggs - free range, of course

• milk

• baby tomatoes

• ready-made shortcrust pastry

• unsalted butter and oil - for frying

• onions

Once your quiche is cooked, allow it to cool for about 5 minutes before carefully transferring it to a wire rack to cool properly- unless you are serving it hot. 

Serve hot, warm or cold with a nice leafy salad.

This post was updated in 2025, so this little bit about the oven is old news! 😉

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

It's 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, for me anyway, is a good thing as I'm put off by baking because of the faff of having to part-cook and then return to the oven - it's too much of a botheration!

You might also like my Easy Crustless Quiche Recipe; no pastry means far fewer calories! If you're counting, of course.

Or this Cheese and Spring Onion Quiche 😋 

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

cheese and tomato quiche, easy quiche recipe, quiche recipe, best quiche recipe

lunch, snack

English

Yield: 6

Author: Jan Bennett

Cheese and Tomato Quiche

Easy and delicious quiche recipe, is perfect as a snack or a light lunch. You will need a 23cm (9-inch) loose-bottomed tart tin.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 1 x 500g ready-made block of shortcrust pastry
• 180g Cheddar cheese - grated
• 150ml milk
• 4 eggs - free range, of course
• a big pinch of salt

For the filling

• 10g unsalted butter and a tiny amount of oil - for frying
• 2 large brown onions - peeled and thinly sliced
• a few baby (grape) tomatoes - sliced

Instructions

Preheat your oven to 180°C/350°F

1. Roll out your pastry and line your tin with pastry, overlapping the edge, since the pastry will shrink a bit when cooked.
2. Prick the bottom of it with a fork (or use baking beans) this is so the pastry doesn't rise in the middle, and bake the pastry for about 10 to 15 minutes.
3. *If your oven has 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). Trim the pastry around the top edge with a sharp knife.
5. Heat the butter and oil in a frying pan and fry the onions until nicely softened - covering with a lid will speed up the cooking. Stir now and then, don't let them colour, just soften. It's important not to rush this; otherwise, the onions will taste raw.
6. Get a jug as it will be easier to pour the mixture later. Mix the milk, eggs, and cheese (keep back a small amount of cheese for the top) and add a big pinch of salt.
7. Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry-lined tin.
8. Pour the rest of the remaining egg mixture over and fill it almost to the top.
9. Arrange the sliced tomato over the top and sprinkle with the remaining cheese.
10. Put the tin onto the middle shelf of your preheated oven and bake for 25 to 30 minutes until the egg has set and is nice and golden.
11. Let it cool for about 5 minutes before carefully transferring it to a wire rack to cool completely—unless, of course, you’re planning to serve your quiche hot.
12. Serve hot or cold with a nice leafy salad.

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