Roasted Tomato Quiche

Oven roasted tomatoes, peppery arugula, and a kick of jalapeño make this easy Tomato Quiche recipe a family favorite.

Tomato and Arugula Quiche

Real men don’t eat quiche. Or so says the best-selling book by the same name. I don’t know why, but this book comes to whenever I make quiche. This comical satire about masculinity even brainwashed me for a while. I have come a long way since then. And this Tomato and Arugula Quiche is proof of that.

Jackie and I love to eat breakfast food any time of the day, and we really enjoy a good quiche. Garden-fresh veggies, blended with the light and fluffy eggs and cheese always hits the spot, like our Mushroom & Asparagus Quiche! During the cold months, I like to oven roast the tomatoes and peppers to coax out their flavors. These vegetables blend well with the peppery hit of arugula. This vegetarian quiche recipe is excellent right out of the oven or warmed the next day.

Jump to:

• Tomato and Arugula Quiche
• Ingredients
• Instructions
• Expert Tips
• Storage
• What to serve with Tomato Quiche
• FAQ
• Tomato Quiche recipe
• Related recipes

Ingredients

• AP FLOUR
• SALT: we like kosher salt for this recipe
• UNSALTED BUTTER: cold, unsalted butter works best
• ICE WATER:
• TOMATOES: (we like vine ripe tomatoes or Roma tomatoes)
• JALAPEÑO PEPPER: ½ pepper, seeded and diced
• CHEESE: diced or shredded (we like Colby Jack cheese, but you can use cheddar cheese as well)
• ARUGULA: fresh arugula (pre-cleaned bags of arugula are our favorite)
• EGGS
• WHOLE MILK: you can also use 2% milk
• SALT & PEPPER: to taste

see recipe card for quantities

Instructions

1. Quarter and seed tomatoes. Place on baking sheet and bake in 275° oven for 45 minutes.
2. Place jalapeño on baking sheet and roast with tomatoes
3. While vegetables are roasting, prepare the pie crusts.
4. In a bowl, combine flour and salt. Add butter (cut up into small pieces) and smash into flour until mixture is "pea" like.
5. Mix with hands to combine and form dough.
6. Add water one tablespoon at a time until dough forms a ball.
7. Wrap in plastic and refrigerate until tomatoes are done
8. Once tomatoes have roasted, remove from oven and allow to cool.
9. Transfer dough to floured surface and roll out till dough is ¼" thick.
10. Transfer to pie pan and clean edges of dough overhanging pan
11. In a large bowl, combine eggs, milk, salt, and pepper and mix until smooth.
12. Place cheese, diced jalapeño, diced tomatoes, arugula in pie pan
13. Slowly pour egg mixture into pan and allow to sit as some of it will absorb into the vegetables. Fill to ¼" from top.
14. Bake in 325° oven for 35-45 minutes until golden brown
15. Remove from oven and allow to cool for at least 15 minutes.
16. Slice as you would a pie and enjoy.

Expert Tips

1. If you don't have time to make your own crust, buy a pre-made pie crust at the supermarket. This will cut down the cooking and prep time!
2. This recipe will make one deep dish (9") quiche or two small (5") individual ones.
3. If tomatoes and peppers are not in season, oven roast them to coax out their flavors.

Storage

Store in an airtight container for up to 4 days. Do not freeze.

What to serve with Tomato Quiche

• FOR A HEALTHY LUNCH OR BRUNCH: we love an Arugula & Beet Salad with a simple Blueberry Vinaigrette.
• BREAKFAST OR ENTERTAINING: sip on some delicious Bloody Marys using our DIY Bloody Mary Mix or a Sparkly Blood Orange Prosecco Cocktail
• A HEARTY LUNCH OR DINNER MEAL: pair with a comforting bowl of Creamy Mushroom Soup or Cream of Tomato Soup.

FAQ

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