In this post, we’ll show you how to make Feta Cheese Quiche with Basil & Tomato. This easy to make baked quiche features a frozen pie crust, and simple, fresh ingredients like tomato, feta cheese, basil, and sautéed onion. Loaded with flavor, this quiche makes a delicious brunch, or even dinner meal idea.
If you love all things feta cheese, you’ve come to the right place! After the viral feta pasta recipe went live earlier this year, I thought it would be tasty to combine some of the bold flavors in a quiche. The end result was the most delicious, flavorful quiche we’ve had —and we’ve made a lot like this Ham & Potato Quiche, Thanksgiving Leftovers Quiche, and this Broccoli Tomato Quiche.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Eggs – This recipe uses 5 large eggs. You’ll be using 4 large whole eggs, and one additional larger yolk. If you use farm-fresh eggs that would be even better!
- Milk – We prefer using whole milk in our quiche recipes because it produces a fluffy, rich custard.
- Crust – You can use a fresh lard crust, frozen pie shell, or refrigerated pie crust. We prefer using deep dish premade frozen shells. Signature Select (Shaw’s) makes our personal favorite.
- Spices – Ground black pepper is all this recipe needs since the feta cheese will bring ample saltiness.
- Feta cheese – This cheese typically made from sheep’s milk has a briny flavor, and is lower in fat when compared to cheese such as Parmesan. However, this cheese does contain high sodium content making it not a wise choice for those on salt restricted diets.
- Tomato – We used heirloom variety cherry tomatoes. This provided us with beautiful color and flavor. You can use whichever you prefer, but just be sure to remove the tomato guts to avoid excess moisture.
- Onion – A white onion sautéed provided such a tasty depth of flavor to this quiche.
- Oil – You will need a tiny bit of oil to sauté the onion with to add flavor and a traditional golden-brown color.
- Basil – The star of this quiche! Fresh basil adds the complementary POP of flavor that makes this quiche so incredibly delicious! Use fresh leaves plucked right off a fresh plant if possible.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Whisk – To mix the milk and eggs to make a custard.
- Skillet – Just a small one to sauté the onion.
- Rubber spatula – To help cook the onion.
- Cutting board – to cut the tomato, and chop the basil.
- Knife – To chop/cut the tomato and basil.
- Oven – This bakes on the center oven rack.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Feta Cheese Quiche comes out perfectly.
Since cherry tomatoes have a high juice and seed content, you may want to halve them and remove most of the “guts”. This will make for a tastier pie with less excess moisture. I tried to remove some of them for ours by gently squeezing the halved tomatoes. It greatly helped to reduce excess moisture.
If you do not remove all the guts, the top layer of your quiche will get wet. After baking, (if this happens) simply take a paper towel and pat the top of the quiche to wick up this moisture.
If at all possible, purchase the feta cheese that is block style. This cheese format has more flavor versus the crumbled variety. We purchase ours from a Lebanese market because it is freshly made and has incredible flavor. The crumbled varieties are okay but do not have as much flavor.
If you want to store your Feta Tomato Quiche, just follow these easy steps.
The beauty of making quiche is that you can freeze it before or after baking. To freeze it “raw” or unbaked, simply assemble quiche (see recipe card for instructions) and place the raw quiche in the freezer for 4-6 hours or until completely frozen. *Use a frozen pie crust for best results as these can go straight from the freezer to the oven.
Once frozen, wrap the quiche in multiple layers of foil and plastic wrap to keep it fresh. The quiche will last for up to 30 days for best taste. Add an additional 10 minutes to the baking time (may vary).
To freezer after baking, allow quiche to completely cool. Wrap the quiche in multiple layers of foil and plastic wrap to keep it fresh. The quiche will last for up to 30 days for best taste. To heat, allow quiche to thaw, and then bake it for 10 minutes at 350 degree Fahrenheit to crisp it up.
This quiche will last for up to 4 days when stored properly (in an airtight container) in the refrigerator. Be sure to heat quiche in the microwave until warmed. You can also reheat in the oven for about 5-10 minutes to crisp the crust which may be slightly soggy.
Follow the recipe below to make Feta Tomato Quiche! This recipe makes 8 SERVINGS, but you can adjust the recipe card to make 2 quiche pies.
Feta Cheese Quiche with Basil & Tomato
- 9" deep dish pie pan (if making fresh crust)
- rubber spatula
- measuring cup
- mixing bowl
- Oven (middle rack position)
- 1 medium onion sautéed
- 1 tablespoon olive oil
- 1 ¼ cup feta cheese crumbles
- 9" Frozen pie crust
- 1 cup cherry tomatoes remove excess seeds/guts.
- ¼ cup fresh basil leaves chopped
- 4 large whole eggs
- 1 egg yolk
- ¾ cup whole milk
- ¼ teaspoon ground black pepper
- Preheat oven to 350° F.
- Add onion and olive oil to a small skillet, and sauté until onion has a golden-brown coloring. Remove from heat oven done; set aside.
- Add feta cheese, tomato, basil, and onion to the pie crust.
- In a mixing bowl, add eggs, yolk, and milk; whisk until combined and fluffy. Pour custard over the quiche fillings.
- Bake for 30-35 mins or until done. If crust is browning too much, loosely cover quiche with a sheet of foil.
- Allow quiche to cool for at least 15 minutes before slicing into it.