Quiche Stuffed Tomato

Quiche Stuffed Tomato

I love stuffing tomatoes and dehydrating them – and this awesome little treasure is what I came up with last summer! This is a must try recipe for the summer, and when you make it once you will want to make it again and again!

Serves: 1-2 people Yields: 4 stuffed tomatoes

Nutritional Information:

Calories: 1020 Macronutrient Ratio (Carb/Protein/Fat):65.9/5.7/28.5

Prep Time:  30 min

Appliances Needed:

  • Blender
  • Dehydrator: 4-8 hours at 115 °F


  • 4 large tomatoes
  • 4 ataulfo mango
  • 1 avocado
  • 1 cup of cilantro, chopped
  • 1 zucchini, chopped
  • 2-3 small mushrooms, chopped


  1. Start by coring the tomatoes – use a small serrated knife that ideally doesn’t have a sharp tip so you have less of a chance to poke through the bottom of the tomato. Use the knife and a spoon to slowly remove chunks of tomato, I can make the tomato about 1/2 inch thick or less. Save the tomato cores for some other recipe.
  2. Finely chop the mushroom and zucchini into 1/4 inch cubes.
  3. Peel and blend the mango with the avocado and pulse the cilantro in.
  4. Stir the chopped veggies and blended mango and then fill the tomatoes, and then dehydrate.