Tomato Basil Quiche
Prep time: 
Cook time: 
  • 1 small onion, finely chopped or 2 small shallots (from my garden)
  • 2 medium tomatoes, 1 chopped, 1 sliced (free from the garden)
  • 10-12 basil leaves, chipped or chiffonaded (free from the garden)
  • 1 cup brown rice, cooked
  • 2 garlic cloves, crushed
  • 6 eggs
  • 1½ cup milk
  • Salt/Pepper
  • 1-2 cups shredded cheese
  • cantaloupe (side)
For the Crust:
  • 1 cup white flour
  • 1 cup wheat flour
  • ⅔ cup shortening or butter
  • 1 tsp salt
  • 6-8 Tbsp COLD water
  1. Prepare all veggies and ingredients.
  2. In mixing bowl, combine both flours with salt. Add shortening or butter (TIP: be sure to have a pastry blender, the fork was miserable!)
  3. Using a pastry blender, cut in the shortening.
  4. Add 4 Tbsp of COLD water. Using a fork, mix to form a dough ball. Add COLD water 1 Tbsp at a time until dough ball forms. I used almost 7 Tbsp to form my dough ball.
  5. I laid the dough onto a long piece of plastic wrap. Then put another piece of plastic wrap over the top and roll it out so that it will fit into the base of the 9 x 13. (No extra flour necessary for this step!) I love this tip from $5 Dollar Dinners!!
  6. Remove the top plastic wrap layer and flip over the dough into the 9 x 13 baking dish. Remove the other plastic wrap.
  7. Press crust dough up the sides about ⅔ of the way. My butter was starting to melt, so I popped mine in the freezer for about 15 minutes. The best crust is ice cold before you cook it!
  8. Load crust with diced tomatoes, shallots, basil and rice.
  9. Top with sliced tomatoes. Season with salt and pepper.
  10. Whisk eggs, cheese, garlic and milk in mixing bowl. Pour into the crust over the veggies. Bake at 350 for 35-45 minutes. Serve warm.
  11. Serve with fruit like cantaloupe or watermelon!
Recipe by Faithful Provisions at