Alice Waters' Tomato Quiche Recipe

Simple Steps For Alice Waters' Tomato Quiche Recipe

When the summer heat kicks in and the garden is full of ripe tomatoes, there is no better way to use them than this.

Alice Waters really mastered the art of simple but perfect with her tomato quiche. It’s basically a crispy, buttery shell filled with savory onions, melted cheese, and roasted tomatoes.

If you’ve struggled with quiche being too "eggy" or having a soggy bottom, this approach changes everything. It’s light, fresh, and tastes like a late August afternoon.

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The Shopping List

You don't need much, but because the list is short, try to get the best quality you can.

For the Crust:

• 1 cup plus 2 tablespoons all-purpose flour

• 8 tablespoons (1 stick) cold unsalted butter, cubed

• ¼ teaspoon salt

• 3 tablespoons ice-cold water

For the Filling:

• 2 or 3 large heirloom tomatoes (different colors look beautiful!)

• 1 large onion, thinly sliced

• 1 tablespoon olive oil or butter

• ½ cup grated cheese (Gruyère, Swiss, or even a mild goat cheese)

• 3 large eggs

• ¾ cup heavy cream or half-and-half

• Salt and black pepper

• A handful of fresh basil leaves

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Phase 1: The Perfect Flaky Crust

The key here is keeping your butter cold. If it starts to melt while you’re working, pop the bowl in the fridge for ten minutes.

1. Mix: Whisk the flour and salt in a bowl. Drop in your cold butter cubes.

2. Crumble: Use your fingers or a pastry cutter to smash the butter into the flour. Stop when the pieces are the size of peas.

3. Bind: Add the ice water one tablespoon at a time, tossing with a fork until the dough just starts to clump together.

4. Chill: Shape it into a flat disc, wrap it in plastic, and let it rest in the fridge for at least 30 minutes.

5. Blind Bake: Roll the dough out and fit it into your pan. Line it with parchment paper and fill it with dried beans or pie weights. Bake at 375°F for 15 minutes, remove the weights, and bake for 5 more minutes until the bottom looks dry.

Phase 2: Prep the Stars of the Show

While the crust is chilling, you need to handle the moisture in the tomatoes and build your flavor base.

• Sweat the tomatoes: Slice your tomatoes about ¼-inch thick. Lay them out on paper towels and sprinkle them with salt. Let them sit for 20 minutes, then pat the tops dry. This prevents a "watery" quiche.

• Sauté the onions: Heat your oil or butter in a pan over medium-low heat. Cook the sliced onions slowly until they are soft and golden brown. This adds a deep, sweet flavor to the bottom of the tart.

Phase 3: The Custard and Assembly

This isn't a deep-dish quiche; it’s meant to be elegant and light.

1. Whisk: In a small bowl, beat the 3 eggs with the cream, a pinch of salt, and some cracked pepper.

2. Layer: Spread those golden onions over the bottom of your pre-baked crust. Sprinkle the grated cheese over the onions.

3. Arrange: Shingle the dried tomato slices on top of the cheese in a pretty circular pattern.

4. Pour: Slowly pour the egg mixture into the crust. You want the tops of the tomatoes to stay visible so they can roast in the oven.

Phase 4: The Final Bake

Slide the quiche into the oven at 375°F. It usually takes about 25 to 30 minutes.

You’ll know it’s done when the crust is golden and the custard is set but still has a tiny bit of a "jiggle" in the very center. If it puffs up like a balloon, it’s getting a bit overcooked, so keep an eye on it!

Let it cool on the counter for at least 15 minutes. This is the hardest part, but it’s necessary so the slices stay together. Scatter some fresh basil over the top right before you serve.

Why We Love It

This quiche works because it treats the tomatoes like the main event.

The onions give it a savory umami base, the crust is super short and snappy, and the roasted tomatoes on top get concentrated and sweet. It’s just as good at room temperature the next day, making it the ultimate make-ahead summer meal.

Go on, try it for lunch today!

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