Roasted Tomato Quiche is a savory dish that combines the rich flavors of roasted tomatoes with a creamy egg filling, all nestled in a flaky crust. This quiche is perfect for brunch, lunch, or dinner and can be served warm or at room temperature. It’s versatile enough to be enjoyed on its own or paired with a fresh salad.
Ingredients List
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
For the Filling:
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheese (such as mozzarella, cheddar, or goat cheese)
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Timing
Preparing Roasted Tomato Quiche takes about 20 minutes for prep, 30 minutes for roasting, and 30 minutes for baking, totaling approximately 1 hour and 20 minutes.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Prepare the Crust
- Combine Dry Ingredients: In a large bowl, mix the flour and salt.
- Cut in Butter: Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Water: Gradually add cold water, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Roast the Tomatoes
- Prepare Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper.
- Roast: Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and let cool slightly.
Step 4: Prepare the Filling
- Whisk Eggs and Cream: In a large bowl, whisk together the eggs and heavy cream until well combined.
- Add Cheese and Seasonings: Stir in the shredded cheese, chopped basil, garlic powder, onion powder, and season with salt and pepper to taste.
Step 5: Assemble the Quiche
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
- Add Tomatoes: Spread the roasted tomatoes evenly over the bottom of the crust.
- Pour Filling: Pour the egg and cheese mixture over the tomatoes.
Step 6: Bake the Quiche
- Bake: Bake in the oven at 375°F (190°C) for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Cool: Allow the quiche to cool for about 10 minutes before slicing.
Step 7: Serve
- Enjoy: Serve warm or at room temperature, garnished with additional fresh basil if desired.
Nutritional Information
Here’s a quick glance at the nutritional profile of Roasted Tomato Quiche (per slice, assuming 8 servings):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 250 |
| Protein | 8g |
| Fat | 18g |
| Carbohydrates | 18g |
| Fiber | 1g |
Tips for Customization
- Vegetable Add-Ins: Add other vegetables like spinach, bell peppers, or zucchini for extra flavor and nutrition.
- Cheese Variations: Experiment with different cheeses, such as feta, goat cheese, or Gruyère, for varied tastes.
- Herbs: Fresh herbs like thyme or oregano can be added for more depth of flavor.
Serving Suggestions
Roasted Tomato Quiche pairs well with:
- A fresh green salad with vinaigrette for a light meal.
- Sliced avocado or guacamole for creaminess.
- A side of fruit for a sweet contrast.
Common Mistakes to Avoid
- Overbaking: Keep an eye on the quiche to avoid overbaking, which can make it dry.
- Using Warm Ingredients: Make sure the eggs and cream are at room temperature for a smooth filling.
- Not Cooling: Allow the quiche to cool slightly before slicing to help it set better.
Storing Tips for the Recipe
Roasted Tomato Quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the oven or microwave until heated through. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and foil before freezing.
Conclusion
In about 1 hour and 20 minutes, you can enjoy a delicious Roasted Tomato Quiche that’s perfect for any meal of the day. This flavorful dish is sure to impress your family and friends!
FAQs
Can I make the quiche ahead of time?
Yes! You can prepare the quiche the day before and refrigerate it. Just reheat before serving.
Can I use a store-bought crust?
Absolutely! For a quicker option, you can use a pre-made pie crust.
What if I want to make it gluten-free?
You can use a gluten-free pie crust or make a crustless version by omitting the crust altogether.
Can I customize the recipe?
Definitely! Feel free to add your favorite ingredients or adjust the seasonings to suit your taste.
Roasted Tomato Quiche Recipe
Ingredients
- For the Crust:
- • 1 1/4 cups all-purpose flour
- • 1/2 teaspoon salt
- • 1/2 cup unsalted butter, chilled and cubed
- • 1/4 cup cold water
- For the Filling:
- • 1 cup cherry tomatoes, halved
- • 1 tablespoon olive oil
- • Salt and pepper to taste
- • 4 large eggs
- • 1 cup heavy cream (or half-and-half)
- • 1 cup shredded cheese (such as mozzarella, cheddar, or goat cheese)
- • 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- • 1/2 teaspoon garlic powder
- • 1/4 teaspoon onion powder
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Crust
In a large bowl, mix the flour and salt.
Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Roast the Tomatoes
On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper.
Roast in the preheated oven for about 20–25 minutes, or until the tomatoes are soft and slightly caramelized.
Remove from the oven and let cool slightly.
Step 4: Prepare the Filling
In a large bowl, whisk together the eggs and heavy cream until well combined.
Stir in the shredded cheese, chopped basil, garlic powder, onion powder, and season with salt and pepper to taste.
Step 5: Assemble the Quiche
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
Transfer the dough to the dish and trim any excess.
Spread the roasted tomatoes evenly over the bottom of the crust.
Pour the egg and cheese mixture over the tomatoes.
Step 6: Bake the Quiche
Bake in the oven at 375°F (190°C) for 30–35 minutes, or until the quiche is set and lightly golden on top.
Allow the quiche to cool for about 10 minutes before slicing.
Step 7: Serve
Serve warm or at room temperature, garnished with additional fresh basil if desired.
