Tomato Mozzarella Quiche

Mozzarella tomato quiche made with a flaky pie crust filled with cherry tomatoes, mozzarella and oregano all covered with a delicious quiche batter.

Belula July 20, 2016 September 14, 2020
Overhead shot of the whole tomato quiche

During summertime, back in Argentina we eat easy to prepare food that doesn't require long hours in the kitchen. It is hot. Real hot. Usually during the weekends, me and my brothers and sisters used to go to my mom's house (when we all still lived there) and we are spoiled madly; we get to eat delicious food and spend time together. This tomato and mozzarella tart, or a variation of it, is almost always on the menu. Hope you love it as much as we do!

What is quiche?

Quiche is a French savoury tart, made of a buttery and flaky dough filled with a custard and flavoured with vegetables, meat, or cheese. There are as many variations of quiche flavours as people who enjoy making it.

The famous Quiche Lorraine is a classic from the French Cuisine, made with lardons and cheese. If you want to know a little more about quiche and its origins check What Is Quiche?.

45° shot of the sliced tomato mozzarella quiche
Overhead shot of four plates with one slice of quiche each

How to make quiche crust?

Making this flaky dough is rather easy and you can do it by hand. No fancy equipment necessary.

  1. First mix the flour, salt and butter using the tip of your fingers until you obtain a breadcrumb consistency. Make sure butter is cold.
  2. Secondly, Add the water and mix until the dough has come together. Use cold water.
  3. Finally, cover in plastic wrap or beeswax paper and refrigerate for 2 hours.

After the 2 hours have passed, roll out the dough to 4 mm, line the tart tin and blind bake! Now you are ready to make this tomato quiche! If you want a detailed explanation on how to line a tart, or a different quiche crust recipe tin check Quiche Crust.

You can use a store-bought quiche crust if that is your preference.

How to make tomato mozzarella quiche?

Probably the easiest quiche out there. I promise. Is just an assembly of 4 components and you are done in under 10 minutes:

  • Prepare you quiche batter by whisking all the ingredients together. Season to taste. Do not forget the oregano!
  • Slice the cherry tomatoes in half or quarters.
  • Cut the mozzarella into medium size chunks.
  • Cover the blind baked quiche crust with the cherry tomatoes and the mozzarella. Pour the batter over the filling until it is properly covered.
  • Bake until set and golden.
  • Done! Enjoy!

Probably took longer for me to write this than to make this quiche!

90° of the quiche batter being poured by one hand over the quiche
Overhead shot of the tomato quiche ready for the oven

Variations for this easy quiche recipe

You can use any other tomato variety you like instead of the cherry tomatoes!

You can find other ideas for quiche fillings here Quiche & Pie Recipes.

45° shot of one slice of tomato quiche on a plate
The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Servings: 6 servings
Nutrition: 421 cal
Cuisine: French


Quiche Crust

  • Flour 250 g
  • Butter 85 g
  • Water 90 g
  • Table Salt 5 g


  • Egg Yolks 1
  • Eggs 2
  • Cherry Tomatoes 200 g
  • Mozzarella 200 g
  • Salt
  • Pepper
  • Oregano
  • Cream 100 ml
  • Milk 100 ml


  • Quiche Crust

  • 1. Mix the flour, salt and butter using the tip of your fingers until you obtain a breadcrumb consistency.
  • 2. Add the water and mix until the dough has come together.
  • 3. Wrap in plastic wrap and refrigerate for 2 hours.
  • Assembly

  • 1. Butter the mould and pre-heat the oven to 170 C°.
  • 2. Roll out the dough and line your tart mould. Using a fork pinch the dough. Blind bake the quiche crust for about 15 minutes, until its cooked but not coloured. It should be white.
  • 3. In the meantime, prepare the filling. Whisk the eggs, the egg yolk, the cream, the milk. Season with salt, pepper, and oregano to taste.
  • 4. Slice the cherry tomatoes in half or quarters and remove the seeds.
  • 5. Cut the mozzarella into small cubes and toss with the cherry tomatoes.
  • 6. Once the tart base has been blind baked, evenly distribute the mozzarella/cherry tomatoes in it.
  • 7. Pour the batter over the quiche.
  • 8. Bake for another 40 minutes or until the quiche has set and it is beautifully coloured.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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Rana Annous July 21, 2016

Love it! Thank you dear

Belén Gowland
Belula August 17, 2016

Denada Rana! :)

ghina August 12, 2016

Hi lady, I did it yesterday and it was yummy, thank you for this idea. it was a little bit salty but next time I will reduce the amount. kisses

Belén Gowland
Belula August 17, 2016

Hi Ghina, I'm happy you liked it! :) I eat pretty salty... i will definitely take this into account for the next recipe I make!

Daphne September 23, 2020

Loved this quiche. Even though I didn’t have cherry tomatoes I made this with sliced tomatoes. The pastry was perfect and the filling was creamy and silky. I added an extra egg and a little more cream to fill my 28cm flan tin. Quick and easy to make too!

Belén Gowland
Belula October 12, 2020

HI Daphne!
So happy to hear you like the quiche! And yes, it works with all kind of tomatoes! Good to know about the extra egg and cream for a larger tin! I will include this info in the next update!

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