By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 10
221 cal · 180 min
Cherry Tomato Quiche
Recipe GLPR2344443dbb6920
A classic Mediterranean quiche featuring a buttery homemade crust filled with fresh cherry tomatoes, creamy eggs, ricotta, and Parmesan cheese, finished with aromatic basil. Perfect for brunch, breakfast, or as an elegant appetizer.
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Ingredients
2 cups All-purpose flour
½ cup Cold butter, diced
½ teaspoon Salt
3 tablespoons Iced water
28 Fresh cherry tomatoes
4 Eggs
½ cup Heavy cream
½ cup Ricotta cheese
⅔ cup Grated Parmesan cheese
Fresh basil, chopped
Salt and pepper to taste
Directions
Combine flour, cold diced butter, and salt in a food processor. Pulse several times until the mixture resembles coarse breadcrumbs. Gradually add iced water a few drops at a time, pulsing until the dough just comes together into a ball. Wrap in plastic film and refrigerate for at least 30-40 minutes (can be made up to 3 days ahead). Preheat oven to 350°F when ready to bake.
Remove dough from refrigerator and roll out on a floured surface into a 12-inch circle. Gently transfer and press evenly into the bottom and up the sides of an 11-inch quiche pan. Distribute cherry tomatoes evenly across the crust.
In a mixing bowl, lightly beat the eggs. Stir in the heavy cream and ricotta cheese until well combined. Add the grated Parmesan and fresh chopped basil. Season with salt and pepper to taste.
Pour the egg and cheese filling into the prepared crust. Adjust tomato placement if needed to ensure even distribution throughout the quiche.
Bake in the preheated oven for 40-45 minutes, until the top is lightly golden brown and the filling is set. A knife inserted near the center should come out clean.
Remove from oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Comments
This is a solid weeknight-to-weekend pivot: all ingredients are standard Charlotte grocery-store stock, though you'll want to budget real time for crust and chilling. The stated 180 minutes is honest (30 min dough, 30 min chill, 20 min blind-bake, 40–50 min bake), and the cost per serving lands around $1.50–$2.00 depending on whether you use block ricotta or tub. The quiche feeds a family or a crowd, reheats well (cover with foil at 325°F for 15 minutes), and works equally at a weeknight dinner stretched across two nights or a weekend brunch. Fresh basil and cherry tomatoes in summer shine here; in winter, canned tomatoes are a reasonable swap and won't raise price or spoil your fridge.
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