• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Breakfast
    • Appetizers, Sides & Snacks
    • Soups
    • Main Dishes
    • Sweets
    • Vegetarian
    • Vegan
    • Quick & Simple
  • Thinking Out Loud
  • About
    • Mellowmove Surfcamp
    • Newsletter registration
    • Impressum / Legal Disclosure
  • Work with me!

The Mellow Kitchn

vegetarian, no-fuss recipes for the whole family

  • Home
  • Recipes
    • Breakfast
    • Appetizers, Sides & Snacks
    • Soups
    • Main Dishes
    • Sweets
    • Vegetarian
    • Vegan
    • Quick & Simple
  • Thinking Out Loud
  • About
    • Mellowmove Surfcamp
    • Newsletter registration
    • Impressum / Legal Disclosure
  • Work with me!

12th August 2022 Leave a Comment

Summer Tomato Quiche

A crispy crust filled with fresh Heirloom tomatoes smothered in a creamy egg & sour-cream filling. A very simple but delicious dish that you can enjoy as a light lunch, dinner or serve as an appetiser or for brunch.


Sometimes things can be so simple, right? Like peanut butter & jelly, or a simple crepe with sugar & lemon juice, or everybody’s darling: avocado on toast. Just like these, this easy Tomato Quiche is incredibly simple. In a beautiful, straight forward way.

The star of this dish is definitely the Heirloom tomatoes. This perfectly ripe summer vegetable becomes even more delicious when baked. And the creamy egg-filling makes a wonderful contrast to the juicy tomatoes.

Baking from scratch

Of course, when making a quiche you can always fall back on a store-bought dough. Especially when you’re in a hurry. But the beauty for me lies in making your own dough from scratch. Basically, all you need is flour & butter. Just make sure you’re using cold butter & you don’t overwork the dough. It doesn’t have to be perfect. Little bits & pieces of butter in your dough actually make it even better & flakier. You can even make the dough ahead of time, store it in the freezer & just pull it out once you need it.

A crispy crusted summer quiche filled with heirloom tomatoes & mascarpone


Mixing up the filling is equally straightforward. You whisk the eggs with a whisk or fork, add sour cream, season to taste & you’re ready to go. All left to do is to fill your baking dish with the last fresh Summer tomatoes, pour the egg mixture over them. Add the mascarpone & bake until set.

It’s all about the dough

You all know that I love working with my hands. And kneading your own quiche dough is the perfect way to do that. Although, kneading might not be the best word to use here. Because the less you knead your quiche dough the better it will actually turn out. You wanna make sure you only work it as much as you really need for the dough to come together. And that you end up having bigger as well as smaller pieces of butter throughout your dough.

Homemade quiche dough


How to serve it

Like with basically all quiches, you can serve it warm or cold. Which makes it wonderfully versatile and a great dish to prepare in advance if you want to bring it to work, a potluck or serve to your friends at a brunch.

As always, if you make this recipe I would love to hear from you how you liked it. Simply leave a comment below or connect with me on instagram.

Lots of love,

Anna

Tomato Quiche with Mascarpone

Created by Anna on 12th August 2022

A crispy crusted summer quiche filled with heirloom tomatoes & mascarpone A crispy crust filled with fresh Heirloom tomatoes smothered in a creamy egg & sour-cream filling. A very simple but super delicious dish that you can enjoy as a light lunch, dinner or serve as an appetiser or for brunch. Facebook0TwitterPinterest0email

  • Prep Time: 1h 45m
  • Cook Time: 45m
  • Total Time: 2h 30m
  • Serves: 6
  • Yield: 1 quiche
  • Category: all recipes, baking, Brunch, dinner, lunch, Main dish, Starter/Appetizer, Summer, Vegetarian

Ingredients

For the base

  • 125 grams cold butter
  • 250 grams light spelt flour
  • 1/2 teaspoon salt
  • 3 tablespoons ice-cold water

For the filling

  • 750 grams mixed Heirloom tomatoes
  • 4 eggs
  • 200 grams sour cream
  • 100 grams mascarpone
  • 1 teaspoon fresh oregano or thyme
  • 1 teaspoon salt
  • fresh pepper
  • fresh basil for serving

Instructions

Prepare the base

  1. Cut the cold butter into 1/2cm pieces. Place flour and salt in a medium bowl and mix through.
  2. Add cubed butter to the flour and use your hands to mix the butter thoroughly into the flour. You want the butter to be broken up and well combined, but don't overmix.
  3. Once you have a crumbly consistence add 2 tablespoons of cold water and work the dough into a smooth ball. If the dough seems to dry add another tablespoon of water.
  4. Move to a sealable container and place in the fridge for 15-20 minutes.
  5. Note: You can make the dough ahead of time, but if you leave it in the fridge for more than 1 hour before continuing, take it out 10-15 minutes before rolling it into a disk.
  6. Prepare a 24cm pie dish and lightly grease the bottom and the sides. Roll out dough onto a floured surface until the dough is a round disk of about 26-28cm diameter.
  7. Roll the dough onto your rolling pin and move over the pie dish. Gently place over the pie dish and press the dough onto the bottom and up on the sides. Tuck the dough under to make an even rim. Use a fork to pierce the dough on the bottom 15-18 times. Place in the freezer for at least 30mins, or up to 3 days.

Prepare the filling

  1. Preheat oven to 185° Celsius.
  2. Wash tomatoes and cut out any green parts. Cut big tomatoes into halves.
  3. In a medium bowl mix the eggs with a whisk. Add sourcream, thyme or oregano leaves, salt & pepper. Mix thoroughly.
  4. Place tomatoes in your prepared quiche dish with the cut side facing up. Pour egg mixture over the tomatoes.
  5. With a small spoon make little drops of mascarpone onto the quiche.
  6. Bake quiche at 185° Celsius for 40-45 minutes or until nicely golden-brown. Serve with some extra fresh basil. Enjoy lukewarm or cold.
  7. Note: Keep quiche in an airtight container in the fridge for up to 3 days.
  • Print

A crispy crusted summer quiche filled with heirloom tomatoes & mascarpone

More from my site

  • Asparagus & Green Pea QuicheAsparagus & Green Pea Quiche
  • Summer Tomato Zucchini Galette (Vegan)Summer Tomato Zucchini Galette (Vegan)
  • Simple Roasted Tomato & Asparagus PastaSimple Roasted Tomato & Asparagus Pasta
  • Lemon Tomato Zucchini LinguiniLemon Tomato Zucchini Linguini
  • Amaranth Porridge with stewed Summer fruitAmaranth Porridge with stewed Summer fruit
  • Pesto Pasta Salad with burst TomatoesPesto Pasta Salad with burst Tomatoes
  • Cherry Cardamom CrumbleCherry Cardamom Crumble
  • Strawberry White Chocolate Swiss RollStrawberry White Chocolate Swiss Roll
Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Email this to someone
email

Filed Under: All recipes, Appetizer & Starters, Baking, Breakfast, Brunch, Lunch, Main Dishes, Quick & Simple, Summer, Vegetarian Tagged With: eggs, mascarpone, quiche, sour cream, summer, tomato

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe for new recipes!

Let’s connect!

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Hi, I'm Anna!
Welcome to The Mellow Kitchn - a heart's project of mine! In this space you find wholesome vegetarian recipes for the whole family. With my recipes I'd love to show you how easy it is to care for you and the planet's health and wellness while cooking delicious, no-fuss recipes. I love to hear from you, so if you like leave me a comment in the comment section or find me on Instagram!

Lots of love, Anna

Keep on searching…

@themellowkitchn on IG

Ich kann nicht malen. Ehrlich gesagt hatte ich auc Ich kann nicht malen. Ehrlich gesagt hatte ich auch nie viel Spaß daran. Nicht als Kind und nicht als Erwachsener. Mein Großvater meinte immer “Malen kann man lernen”. Er war überzeugt davon, dass jeder malen kann und als leidenschaftlicher Lehrer wollte er auch mich davon überzeugen. Vergebens 😅
…
Durch’s fotografieren hab ich einen neuen Zugang zur Malerei und zu Farben bekommen. Hier gibt es tatsächlich viel, das ich bereit bin zu lernen. Mit Obst und Gemüse zu “malen” macht mir richtig viel Spaß & ist deshalb für mich das perfekte Bild, um mich hier auf IG zurück zu melden ✌️
…
🇬🇧 I’m not good at drawing & frankly, I never liked to. Not when I was a kid & not today. But making pictures out of fruit & veggies is a whole other story. Here’s where I can be playful & creative 🧡 and that’s exactly what I wanna be right now. Nourishing my inner child & bringing that lightness & ease into my 2023 🤸‍♂️
…
This is my entry to @thelittleplantation  #eatcaptureshare challenge theme “tutti frutti” which the lovely Kimberly is hosting atm. Guest judged by @twinsinmykitchen & @chickpea_mag 🥳 #ecsgrowth 
…
And for @foodartproject January challenge hosted by @thesouthasiankitchen & guest judged by the wonderful @evakosmasflores ❤️
…
#foodphotography #fruitlove #foodphotographyandstyling #playingwithfood #red #redfruits #eattherainbow #seasonaleating #kleinesfrüchtchen #leichtigkeit
// What are you thankful for? // Es gibt viele Din // What are you thankful for? //
Es gibt viele Dinge für die ich dankbar bin - meine Kinder, meine Familie, meine Freiheit im Job. Trotzdem vergesse ich ab und an wie gut ich’s eigentlich habe. Geht’s dir da ähnlich?
Umso wichtiger finde ich es (vor allem an schlechten Tagen), dass ich mich immer wieder an die Kleinigkeiten erinnere die mir das Leben versüßen und für die ich dankbar bin ☺️
...
Jetzt gerade zum Beispiel für die frisch gebackenen Kürbismuffins, für die ich gerade das Rezept teste, das Engelslächeln auf dem Gesicht meines Sohnes im Schlaf, und die freien 2 Stunden weil Groß M mit Klein M beim Schwimmkurs ist 😅
...
🇬🇧There’s a lot I’m grateful for - my kids, my family, the freedom I have in my job. Despite that there are times when I tend to forget how good I’ve actually got it. Can you relate? That’s why I find it so important to actively remind me of the small things I’m thankful for ☺️
...
Right now it’s the smell of freshly baked pumpkin muffins I’m currently recipe testing, the angel-smile of my sleeping baby boy & the two free hours I’ve got to myself while Mr. M is at swim practice with little M 😅
...
#grateful #givingthanks #odetojoy #feelinggrateful #dankbarkeit #danke #porridgeliebe #beerenporridge #veganesfrühstück #veganbreakfast #porridgebowl #breakfastideas #healthybreakfast #oatsmeal #oatsforbreakfast #foodartclick_ @foodartclick_ #foodartblog @foodartblog #foodartblogs @foodartblogs #foodphotography #foodblogger #foodblog #foodstyling #hautescuisines @hautescuisines @stilllife_perfection @still_life_gallery_ #stilllife_gallery #stilllifeperfection #mymellowkitchnmoments #themellowkitchnathome
// Warming Pumpkin Soup // Kürbis, Apfel & Kurkum // Warming Pumpkin Soup //
Kürbis, Apfel & Kurkuma - Herbstlicher kann’s in einer Suppenschüssel einfach nicht aussehen! Das Rezept für diesen Klassiker mit einem besonderen Twist findest du auf meinem Blog 👇
...

http://themellowkitchn.com/recipe/2022/herbstliche-apfel-kurbissuppe-mit-kurkuma/
...
🇬🇧 Pumpkin, Apple & Turmeric - that‘s autumn in a bowl 🍁 a warming new version of a fall classic. The recipe is up on the blog 👉 Link in Profile!
...
For #autumninfoodphotochallenge hosted by @evelynmpi judged by @vegansugarspoon for @fodory.com_ 🍁
...
And for @foodphotobiteswithritu @happytummybyritumbhara judged by @allaboutthatpalate #foodphotobiteswithritu 🧡
...
#foodphotography #foodphotographyandstyling @foodartblog @foodartclick_ @foodartblogs #foodartblog #foodartclick_ #foodblogger #newrecipe #fallrecipe #pumpkinsouprecipe #kürbiscremesuppe #veganekürbiscremesuppe #veganesuppe #veganessen #veganfoodshare #veganfood #vegankochen #saisonaleküche #klimafreundlicheküche #herbstküche #autumnfood #seasonaleating #seasonalfood #gloobyfood #foodanditsseasons #themellowkitchnathome #mymellowkitchnstories
// Baked Figs with Camembert // Auch im Herbst ge // Baked Figs with Camembert // 
Auch im Herbst gehören Salate für mich einfach auf den Speiseplan. Nur dann am liebsten getoppt mit einer warmen Komponente - so wie dieser nussige Vogerlsalat mit gebackenen Camembert Feigen. Das Rezept dafür findest du ein paar Posts zurück 🤗
...
🇬🇧 Even in autumn I cannot resist to put salads on my meal plan. Just nowadays I love to add a warm component to them - like these baked camembert figs on nutty lamb lettuce. You can find the recipe a few posts back 👉
...
For #foodphotobiteswithritu hosted by @happytummybyritumbhara & judged by @allaboutthatpalate 🍁
...
#camembert #fallsalad #herbstsalat #feigen #figs #eatseasonally #seasonaleats #foodlover #healthymeals #mealplan #foodphotography #foodblogger #newrecipe #foodphotographer #hautescuisines
// Goodbye October, Hello November // Der heutige // Goodbye October, Hello November //
Der heutige Nebeltag ist doch einfach perfekt um zu backen 😋 Willst du mal raten was es bei mir geworden is? 
...
🇬🇧 Today’s foggy weather is just perfect for baking 😋 Any guesses what I ended up making? 
...
#fallbaking #apples #bakingwithapples #apfelliebe #herbstbacken #herbstlicheküche #backenmachtglücklich #gebackeneäpfel #bakingfromscratch #veganbaking #homebaked #foodphotography #foodphotographer #moodyfoodphotography #seasonalbaking #eatseasonally #regionalundsaisonal #klimafreundlicheküche #klimafreundlichkochen #fürsklima #climatefriendlyfood #climatefriendly #gardentotable #mymellowkitchnstories #themellowkitchnathome
// Happy Halloween // Also, jetz mal Hand aufs Her // Happy Halloween //
Also, jetz mal Hand aufs Herz: wer von euch feiert denn eigentlich Halloween? Ich tatsächlich nicht. Allerdings wollte mein 3-jähriger unbedingt Kürbis schnitzen. Auch wenn er keine Ahnung hat warum und es eigentlich auch noch gar nicht machen kann - hallo, scharfes Messer & harter Kürbis 🤪 
...
Breitschlagen lassen hab ich mich trotzdem, oder besser gesagt die Oma, die den Kürbis dann auch besorgt hat. Das Schnitzen is dann aber doch an mir hängengeblieben 😅
Und weil er nicht umsonst “gestorben” sein soll, hab ich dann doch noch das Innere Kind in mir beglückt und ein bisschen mit Rauch & Licht herum gespielt - das Ergebnis siehst du hier 🎃 
...
🇬🇧 To be honest, I actually don’t celebrate Halloween. But as my 3-yo desperately wanted to carve one (even though he doesn’t know what for & can’t really do it physically- hello, sharp knife & super hard pumpkin) & persuaded his grandma to buy him one, I ended up participating in this foreign tradition after all 😜
...
And since I didn’t want to let him quietly die on our porch, I decided to give my inner-child some play time with light & smoke. And here’s the result. Happy Halloween to all of you celebrating 🎃
...
#halloween #smokeandfire #jackolantern #happyhalloween #halloween2022 #einfachmalspielen #einfachmalkindsein #spielundspass #kürbisschnitzen #booohooo #playingwithlight #playingwithfood #toddlerlife #dasinnerekind #darkandmoody
// Apfel Kürbis Suppe // 🇬🇧 below 👇 Käl // Apfel Kürbis Suppe //
🇬🇧 below 👇
Kältere Herbsttage rufen nach was? Suppe natürlich! Am liebsten mit Kürbis und damit’s nicht zu langweilig wird hab’ ich diesmal mal was anderes ausprobiert, nämlich eine Kombi aus Butternusskürbis, Äpfeln aus Opa’s Garten und frischem Kurkuma von meinem liebsten Gemüsebauern @gruenzeugvomfeld 🥰 
...
Das Rezept kommt in Kürze auf den Blog 🤗
...
// Apple Pumpkin Soup //
Inevitably fall has taken over. Not only outside but also in my kitchen. Additionally everything seems to be about pumpkins these days, so I just had to make another pumpkin soup for the blog. This time with apples from my grandfather’s garden & fresh turmeric - a killer combination 👌
...
Recipe will come to the blog soon 🙏
...
For #foodanditsseasons “get cozy” challenge hosted by @createaplatephotography @casadelavida.nl & judged by @studiove_food & @twinsinmykitchen & sponsored by @healthygoodiesbylucia & @fodory.com_ and #ourmonthlyfoodstory “shades of fall” challenge hosted by @bewellrecipe & @thebakingboutique1 judged by @my_romantic_kitchen_stories for @poppybeesurfaces 🍁
...
#vegansoup #veganrecipes #veganglutenfree #fallrecipes #herbstküche #kürbissuppe #kürbisrezept #suppenliebe #veganeats #hautescuisines2022 @hautescuisines #vegandinner 
@9vaga_food9 #foodphotography #foodphotographer #foodblogger #recipecreator #mymellowkitchnstories #themellowkitchnathome
// An apple a day // 🇬🇧 below 👇 Gestern w // An apple a day //
🇬🇧 below 👇
Gestern war „Tag des Apfels“ falls es dich interessiert. Ich bin tatsächlich ganz zufällig darauf gestoßen und frage mich warum wir eigentlich für „alles“ und „jeden“ einen „Tag“ brauchen. Und grad beim Apfel folg ich da auch lieber dem viel zitierten Sprichwort. Vor allem zu dieser Zeit des Jahres und wenn es die selbstgepflückten Äpfel aus dem Garten meines Opas sind 🍎 unbeschreiblich gut & ein unfassbar schöner Moment im herbstlichen Garten ❤️
...
I just learned that yesterday was „national apple day“ and am currently wondering why we need a „day“ for „everyone“ and „everything“ 😅 when it comes to apple I‘m more of „an apple a day“ girl. Especially if it’s these delicious jewels of nature taken directly from my grandfather‘s old apple trees 🍎 they just taste incredibly good & this fall moment in the garden was just magical ⭐️
...
For „share your magic“ #mymoodymonday @mine.table @slow.food.studio & @vaimomatskuu 
#ourmonthlyfoodstory „shades of fall“ hosted by @bewellrecipe @thebakingboutique1 @my_romantic_kitchen_stories @poppybeesurfaces 
And for #captureyourfoodmoment „Indian summer“ @velvetandvinegar @gourmetglow @delipicsbackdrops ☺️
...
#apples #apfel #einapfelamtag #anappleaday #fromtheorchard #gardentotable #fallmagic #herbstgefühle #herbststimmung #gartenliebe #apfelbaum #kronprinzrudolf #produceisbeautifulproject @produceisbeautiful #mymellowkitchnmoments #themellowkitchnathome
// Feigen & Camembert // 🇬🇧 below Es dauert // Feigen & Camembert //
🇬🇧 below
Es dauert nicht mehr lange, dann verschwinden die letzten Feigen aus den Geschäften & von den Märkten. Falls du Lust hast sie nochmal so richtig glänzen zu lassen, dann gibt’s hier ein kurzes, aber vorzügliches Rezept 👇
...
Gebackene Camembert Feigen 💜
- 8 frische Feigen
- 100g Camembert (gerne aus Schafmilch)
- 8 kleine Zweige frischer Thymian
- 8 ganze Walnüsse
- 1 EL Honig
- frisch gemahlener Pfeffer

⭐️ Den Ofen auf 200Grad C Ober-/Unterhitze vorheizen 
⭐️ Feigen kreuzweise einschneiden & in einer Auflaufform platzieren. Käse in 8 Dreiecke schneiden & in die Feigen stecken. Thymianzweige & grob zerteilte Walnüsse darüber verteilen.
⭐️Feigen mit Honig beträufeln, pfeffern & für 15-20 Minuten backen oder bis sie golden braun sind. 
⭐️ Dazu servierst du am Besten einen grünen Salat & frisches Brot. 
⭐️ Lass es dir schmecken! 
...
// Figs & Camembert //
There little time left to get your hands on some fresh figs. If you want to let them shine I last time this year, I’ve got an easy yet delicious recipe for you 👇
...
Baked Camembert Figs 💜
- 8 fresh figs 
- 100g Camembert
- 8 small twigs thyme
- 8 whole walnuts
- 1 tbsp honey
- fresh ground pepper

⭐️ Preheat oven to 200Degree Celsius 
⭐️ Cut each fig crosswise & place in an oven-safe baking dish. 
⭐️ Cut cheese into 8 wedges & place 1 wedge each into each fig. Divide thyme & crushed walnuts.
⭐️ Drizzle honey & pepper over figs. Bake for 15-20 mins or until golden brown.
⭐️ Serve with green salad & fresh bread. 
⭐️ Enjoy! 
...
My entry to #capturewithminimalist hosted by @anna_janecka & @errer.backdrops 
...
#fallproduce #figs #feigen #gebackenefeigen #camembert #bakedfigs #easystarterrecipe #easyrecipes #bakedcheese #einfacherezepte @hautescuisines #hautecuisines @produceisbeautiful #produceisbeautifulproject #darkfoodphotography #moodyfoodphotography #foodphotographer #foodblogger #recipedevelopment #recipedeveloper #mymellowkitchnmoments #themellowkitchnathome
// What to eat in OCTOBER // Das letzte Drittel de // What to eat in OCTOBER //
Das letzte Drittel des Jahres ist angebrochen & mit dem endgültigen Eintreffen des Herbst wandelt sich langsam auch das Gemüse, das wir am Markt finden können 🍁
... 
Karotten, Rüben, Radieschen, Äpfel, der erste Kohl und natürlich Kürbisse dominieren nun die Stände. Aber auch Tomaten, Auberginen & Zwetschgen finden wir noch dazwischen. Für mich ist es selbstverständlich beim Essen auf Saisonalität & Regionalität zu achten. Das schmeckt nicht nur besser, es spart auch CO2 durch kürze Transportwege 💪
...
Auf welches Gemüse freust du dich jetzt im Herbst am liebsten? Hinterlass mir gern ein Kommentar 👇
...
🇬🇧 We’ve arrived at Q4 of the year & now that autumn has taken over entirely, we also see a shift in veggies & fruits at the farmer’s markets 🍁
...
Carrots, Turnips, Cauliflower, pears, apples, first cabbages & of course pumpkins are starting to dominate the stalls. And soon before long tomatoes, aubergines & plums will disappear. To eat seasonally & locally grown produce is a no-brainer for me - it tastes way better & is good for the climate. 💪
...
Which vegetable or fruit are you looking forward to eat this fall? Leave me a comment below 👇
...
#eattherainbow #vegetablehaul #marketfinds #farmtotable #eatseasonal #eatlocal #fallvegetables #goodfortheclimate #climatefriendly #klimafreundlich #klimafreundlichkochen #frischvommarkt #klimaneutral #bunteküche #allesveggie #mymellowkitchnstories #themellowkitchnathome #farmersmarketfinds #herbstküche #produceisbeautifulproject @produceisbeautiful
Follow me on Instagram

Footer

follow & share

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS
Blogger Relations Kodex

Browse my archive

Choose a category

Subscribe for new recipes

Want to know more about Mellowmove Surfcamp?

Copyright © 2023 The Mellow Kitchn