Roasted Tomato Quiche
Posted by Kim
Black Pepper, Basil, Heavy Cream, Salt, Grated Parmesan Cheese, Cherry Tomatoes, Pie Crust, Olive Oil, Eggs
The Definitive Guide To Classic And Contemporary Homemade Tarts, Shipped Right to Your Door
The Definitive Guide To Classic And Contemporary Homemade Tarts, Shipped Right to Your Door
Roasted Tomato Quiche Recipe
This Roasted Tomato Quiche is a savory and delicious dish that is ideal for brunch, lunch, or even a light dinner. The combination of roasted cherry tomatoes and creamy egg filling will definitely satisfy your taste buds.
Ingredients
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 pie crust
- 1 tbsp olive oil
- Four large eggs
Time Needed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Fill a 9-inch (23-cm) quiche dish halfway with pie crust and prick the bottom with a fork.
- Remove the pie crust from the oven and set aside to cool for 10 minutes.
- Increase the oven temperature to 400°F (200°C).
- Drizzle olive oil over the cherry tomatoes on a baking sheet.
- Roast the tomatoes for 10-15 minutes, or until they are slightly caramelized.
- Whisk together the eggs, heavy cream, salt, and black pepper in a mixing bowl.
- Arrange the roasted tomatoes on top of the cooled pie crust, then sprinkle with Parmesan cheese.
- Over the tomatoes, pour the egg mixture.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Allow the quiche to cool for a few minutes before serving, then top with chopped fresh basil.
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Roasted Cherry Tomato Quiche Recipe
