Roasted Tomato Quiche

Eggs, pastry, and tomatoes: three things I could eat every day. This quiche has all my favorites. The goat cheese gives it a nice tang, the balsamic vinegar brings out the best in the tomatoes, and the caramelized onions gives the quiche depth. Be sure to support your local farmers and cheese makers with this tasty treat!



roasted tomato quiche

makes 1 deep dish 9" quiche


1 all purpose pastry dough recipe here


Roasted Tomatoes:

25 Juliet tomatoes or other small cherry-size tomatoes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

3/4 teaspoon kosher salt

sprinkle of black pepper


Caramelized Onions:

1/2 of a large sweet onion, sliced in 1/4 inch thick half moons

1 tablespoon olive oil

1 oz sherry

salt and pepper, to taste


Quiche Filling:

3 large eggs

2 tablespoons flour

1 cup heavy cream

1/2 cup whole milk

pinch of nutmeg

1/2 teaspoon salt

pinch of black pepper

1 tablespoon olive oil

5 oz crumbled goat cheese

1 heaping tablespoon fresh basil, chopped

1 heaping tablespoon fresh oregano, chopped


Preheat the oven to 400º.


Combine the ingredients for the roasted tomatoes on a sheet pan. Toss to combine and coat the tomatoes. Roast in the oven for 35 minutes. Let cool.


Meanwhile, sauté the onions in the olive oil over medium heat covered. After 5 minutes, remove the lid from the sauté pan. Sauté the onions for 10 minutes longer until tender and starting to brown slightly. Remove from heat, then add the sherry, salt and pepper to season. Let cool while you make the filling.


In a large bowl, whisk the eggs, flour, heavy cream, milk, nutmeg, salt, pepper, and olive oil until smooth. Crumble the goat cheese into the egg mixture. Add the cooled tomatoes and onions and fresh herbs to the egg mixture. Stir to combine.


Roll out your pastry into a deep dish 9" pie plate. Cover the pastry with aluminum foil. Add pie weights or dried beans to dish, then blind bake at 400º for 20 minutes.


Remove from the oven, and remove the foil and weights. Reduce the oven temperature to 350º. Carefully pour the egg mixture into the half-baked pastry. Bake at 350º for 50 minutes. Slice and serve warm or at room temperature.







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