Tomato & Mozzarella Quiche

Belula July 20, 2016
Overhead shot of the baked quiche

During summer time, back home we eat easy to prepare food that doesn't require long hours in the kitchen. It's hot. Real hot. Usually during the weekends, me and my brothers and sisters go to my mom's house and we are spoiled madly; we get to eat delicious food and spend time together.

We are a family that has its habits; Saturdays at lunch there's usually a big display of one or two quiches (we alternate in between, tomato & mozzarella, corn or zucchini), salads, milanesas, and a Spanish omelet. And Sundays its always has been and always will be a day dedicated to "Asado" or barbecue. Oh how I miss them. So very much.

Overhead shot of the blanched quiche crust filled with the tomatoes and mozzarella
45° shot of the raw tomato and mozzarella quiche
Overhead shot of the baked tomato and mozzarella quiche with one slice coming out a little

Obviously I can't replicate asado here, for many reasons – no actual barbecue for one plus getting Argentinean meat has proven difficult and expensive. On the other hand, I can replicate summer Saturdays here. So I do that. Not to mention I love quiche. And I even managed to make my husband (who's not so keen on quiche as I would like him to be) love this particular tart. Which makes me very happy.

I happen to make this quiche very often. Every time a change something; the kind of tomatoes I use, the mozzarella, the dough. And it has yet to fail me.

Overhead closeup shot of the raw tomato and mozzarella quiche before baking
Tomato & Mozzarella Quiche
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Servings: 6 servings
Nutrition: 421 cal
Cuisine: French


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


  • 1. Butter the mold and pre-heat the oven to 170 degrees Celscius.
  • 2. Roll out the dough and line your tart mold. Using a fork pinch the dough. Bake for about 10 minutes (blanch the dough), until its cooked but not colored. It should be white.
  • 3. In the meantime, prepare the filling. For the batter, whisk the eggs, the egg yolk, the cream, the milk. Season with salt, pepper and the 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 "blanched", evenly distribute the mozzarella/cherry tomatoes in it.
  • 7. Pour the batter over the tart.
  • 8. Bake for another 30 minutes or until the quiche has set and it is beautifully colored.
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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!

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