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Tomato Thyme Quiche

Summer is rolling along and there is no better time to take advantage of the fresh seasonal produce that thrives in this time of year! Tomatoes are popping up brighter and juicier than ever, and the vibrant colours of these cherry tomatoes are sure to wow dinner guests! This quiche looks impressive and is deceptively simple to make. If you want to put in some extra love and care you can make your own pie dough, but the premade one does the trick just fine if you’re a bit more pressed for time. Tomatoes are a great source of nutrients like vitamin C and carotenoids, which both have antioxidant functions in the body. Pop this flavour bomb in the oven and leave it to bake while you sit back, relax, and enjoy the fresh summer air!

  • Yield: 6 servings 1x


  • Premade pie shell
  • 23 cups multi colored cherry tomatoes
  • ½ red onion (about ¾ cup diced)
  • Fresh thyme sprigs
  • 1 tsp salt
  • 1 tsp pepper
  • 5 eggs
  • Chopped green onions (optional)


  1. Preheat the oven to 375 degrees Fahrenheit. Dock the pie shell with a fork (lightly press the tip of the fork tongs into the dough to make small holes). Prebake the pie shell for 7 minutes
  2. Dice the red onion and cook on medium high with fresh thyme until browned. Remove thyme sprigs and set aside
  3. Whisk together eggs, salt, pepper, and green onions (optional) in a bowl
  4. Cut cherry tomatoes in half lengthwise
  5. Once the pie shell is done prebaking, pour in cooked red onions and smooth into a layer on the bottom. Arrange a layer of cherry tomato halves on top. Pour egg mixture over, then arrange another layer of cherry tomato halves on top in a pattern to your liking
  6. Bake in the oven for 40-50 minutes, or until egg is set
  7. Enjoy!


Inspired by “Tomato and Thyme Tart” from “The Hungry Student Vegan Cookbook” by Spruce.

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 4g
  • Sodium: 540mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 160mg

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