Created by Dobrica Savić

Three Cheese And Tomato Quiche Recipe


  • 1 pie crust (9 inch), blind bake
  • 1 ounce parmesan cheese, fresh shredded
  • 2 ounces mozzarella cheese, shredded
  • 2 ounces swiss cheese, shredded
  • 4 green onions, sliced
  • 1 egg
  • 1 egg yolk
  • 1 cup whipping cream
  • salt and pepper, to taste
  • 2 dashes nutmeg
  • 1 tablespoon olive oil
  • 3 ripe tomatoes, medium, sliced 1/4" thick
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano (or 2 teaspoons chopped fresh)
  • 1 teaspoon dried basil (or 8 leaves freshly chopped basil)


Heat oven to 375.

In food processor container, add egg, egg yolk, cream, salt, pepper and nutmeg. Process to mix.

In oil, saute green onions until wilted; remove. Add tomato slices to skillet and cook over medium heat until skin loosens. Transfer to paper towels and lift off skins. Pat off moisture.

Brush mustard onto bottom of cooled crust. Add mozzarella in an even layer. Place tomato slices, green onions, oregano and basil over mozzarella. Salt & pepper lightly. Top with swiss. Slowly pour in egg mixture. Sprinkle with parmesan cheese.

Bake 25 to 30 minutes or until puffy and browned. Cool on rack to lukewarm. Serve at room temperature.