Roasted Tomato Quiche Recipe

Active Time:

20 mins

Cool Time:

30 mins

Total Time:

2 hrs 5 mins

Servings:

When tomatoes are in season, it's easy to want to enjoy them for breakfast, lunch, and dinner. This roasted tomato quiche is one way to enjoy the summer favorite for breakfast or brunch.

The recipe starts by roasting heirloom tomatoes, which concentrates their natural flavor and sweetness by driving out excess moisture. Both roasting the tomatoes and removing their seeds help avoid the classic quiche issue of a watery filling or soggy crust. The rich eggy custard is loaded with crumbled bacon and melty Colby cheese, for a salty complement to the sweetness of the tomatoes.

Made using a store-bought pie crust, this breakfast is fairly quick to make the day of, but can also be made the night before and reheated in the morning. Serve with your favorite green salad for a light lunch or alongside fresh fruit for breakfast.

What's the Difference Between a Quiche and a Frittata?

While similar, these brunch favorites each have unique characteristics.

Quiche is a custardy, egg-based dish (with or without a crust) that’s typically baked in the oven.

A frittata is traditionally started in a skillet on the stovetop and finished in the oven. Its base is eggs, with just a touch of cream or milk to lighten the mixture.

Ingredients for Roasted Tomato Quiche

To make this quiche, you'll need:

Heirloom tomatoes: Heirloom tomatoes are prized for their flavor; their seeds are descendants of the most delicious and beautiful tomatoes, and are passed down by farmers from season to season.
Refrigerated piecrusts: Grab store-bought, or make your own.
All-purpose flour: For rolling the pie crust.
Eggs: The base of the velvety filling.
Whole milk: Added to the eggs for a creamy, but light, consistency.
Red onion: A punch of zingy flavor that pairs well with the roasted tomatoes.
Kosher salt: Enhances the filling.
Garlic powder: For a deep, earthy flavor.
Black pepper: A hint of spice.
Colby-Jack cheese: A mild, creamy cheese that melts into the quiche. Can be substituted with other types of cheese you prefer.
Bacon: For a crisp, salty bite.
Scallions: Bright, fresh garnish for the quiche after cooking.

How To Make Roasted Tomato Quiche

Full instructions are below, but here's a brief recap before you get started:

Step 1. Roast tomatoes: Preheat oven to 350°F. Arrange tomatoes in a single layer on a foil-lined baking sheet. Bake until lightly browned, about 30 minutes.
Step 2. Prepare crust: Roll dough to a 12-inch round. Place into a 9-inch deep-dish pie plate; trim and crimp. Freeze until crust is cold, 5 to 15 minutes.
Step 3. Make custard: Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of cheese, and 1/2 cup of bacon in a large bowl until combined. Pour into crust.
Step 4. Bake quiche: Bake at 350°F until filling is partially set, about 25 minutes. Top with tomato slices and remaining cheese and bacon. Bake until filling is set and crust is golden brown, about 20 minutes. Cool slightly on rack. Garnish with chopped scallions; serve warm.

The Secret to Making Good Quiche

When it comes to making a truly great quiche, here are a few tips to keep in mind:

Precook vegetables and meats: Vegetables and meats added to quiche may take longer than the egg-based filling to cook. Make sure to cook and cool those items before adding to your filling for the right texture.
Parbake your crust: If you have time, blind baking your crust or baking your quiche on a preheated baking sheet can help avoid a soggy bottom.
Whisk your filling: If the egg mixture is set aside for too long, ingredients will settle to the bottom for uneven distribution. Always give a final whisk before pouring filling into the crust.
Bake just until set: Baking the quiche until completely set can make for a rubbery filling, instead of the creamy, silky quiche you're after. Bake until just barely set (with even a slight jiggle in the center) for the perfect consistency. The quiche will continue to firm up as it cools.

How To Serve Roasted Tomato Quiche

Quiche is a crowd-pleasing brunch item, welcome with just about any other brunch favorites, including pancakes, French toast, waffles, roasted potatoes, fruit salad, and more. It can also be enjoyed with a green salad for lunch, or for a light dinner.

How To Store Roasted Tomato Quiche

Quiche is a great make-ahead dish to have on hand.

To make ahead: Bake, cool, wrap, and refrigerate the quiche one day in advance for an easy way to get ahead of your party prep. On the day of serving, bake at 350°F until hot throughout. Cool slightly before serving.
Storing leftover quiche: Wrap and refrigerate leftover quiche for up to three days.
Freezing quiche: Freeze slices of well-wrapped quiche for up to two months. Thaw overnight in the refrigerator, or reheat directly from the freezer before serving.

Ingredients

1 1/2 lb. assorted heirloom tomatoes (about 3 medium tomatoes), seeded and sliced 1/4-in. thick
1/2 (14.1 oz.) pkg. refrigerated piecrusts, at room temperature
All-purpose flour
4 large eggs
1 cup whole milk
1/2 cup chopped red onion (from 1 small [6 oz.] onion)
1 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
5 oz. Colby-Jack cheese, shredded (about 1 1/4 cups), divided
3/4 cup cooked and crumbled bacon (8 slices), divided
Chopped scallions

Directions

Roast tomatoes:

Preheat oven to 350°F with rack in lower third position. Line a large rimmed baking sheet with aluminum foil. Arrange tomatoes in a single layer on baking sheet. Bake in preheated oven until lightly browned around edges, about 30 minutes. Set aside. Do not turn oven off.
Prepare pie crust:

While tomatoes are baking, roll out dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch deep-dish pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until crust is cold and filling is ready to use, 5 to 15 minutes.
Make egg mixture:

Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of the cheese, and 1/2 cup of the bacon in a large bowl until combined. Pour into prepared crust.
Bake quiche:

Bake at 350°F until filling is partially set, about 25 minutes. Carefully remove from oven; top evenly with tomato slices and remaining 1/4 cup cheese and 1/4 cup bacon. Bake at 350°F until filling is set and crust is golden brown, about 20 minutes. Let cool slightly on a wire rack, about 30 minutes. Garnish with chopped scallions; serve warm.

Frequently Asked Questions

How do I keep my quiche crust from getting soggy?

To avoid that dreaded soggy bottom, there are a few things you can try: Blind-baking your crust until lightly golden can help keep it crisp. Baking on a preheated baking sheet or on a lower rack in your oven can also help direct heat to the crust for a browned bottom.
What is the texture of a good quiche?

Quiche should be smooth, velvety, and custardy in texture. If your quiche is firm, spongy, or separated, it may be overbaked. Take care to bake only until the filling is just set.
Can I substitute the heirloom tomatoes?

If you don't have access to heirloom tomatoes, feel free to substitute with any variety you prefer.
Should I grease the pan for quiche?

Since pie crusts typically contain a good amount of fat, there's no need to grease the pan when making quiche.