Cherry Tomato & Tarragon Quiche


Have you tried pairing the summer’s ripe tomatoes with tarragon instead of basil?  The licorice-flavored, slightly sweet herb really is a nice complement to a juicy tomato; I recommend trying the combination in a simple tomato sauce or even instead of basil in a classic Caprese salad.  Or, in my savory Cherry Tomato & Tarragon Quiche for a light supper.  This would also be a nice dish to serve at lunch or even at your next brunch with family and friends.  It starts with a buttery, flaky pie crust filled with farm fresh eggs, tarragon, sliced cherry tomatoes, shallots and then a mixture of salty Pecorino cheese and creamy Fontina cheese.  Baked until set and cut into tasty wedges, you can’t go wrong with this vegetarian quiche any time of day!

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Cherry Tomato & Tarragon Quiche

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy


  • (1) 9-inch pie crust, defrosted
  • 6 large eggs
  • ½ cup whole milk or half and half
  • Salt and pepper
  • 2 Tablespoons fresh tarragon, coarsely chopped
  • 1 cup cherry tomatoes, halved
  • 2 shallots, sliced
  • Extra virgin olive oil
  • ½ cup shredded Fontina cheese
  • ¼ cup grated Pecorino cheese


  1. Preheat the oven to 400 degrees. On a baking sheet, spread the halved cherry tomatoes and sliced shallots in a single layer. Drizzle with olive oil and sprinkle with salt and pepper; roast for 15 minutes.
  2. In the meantime, whisk the eggs, milk, tarragon and cheese together in a mixing bowl. Season with ½ teaspoon salt and a grinding of black pepper.
  3. Once the tomato-shallot mixture comes out of the oven, pour it into the egg mixture and mix together. Pour the entire mixture into the pie crust. Place the quiche on a baking sheet and bake for 25 minutes, or until the center of the quiche is set. Allow the cool a bit; serve warm, sliced into wedges.

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