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:
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
- Quarter and seed tomatoes. Place on baking sheet and bake in 275° oven for 45 minutes.
- Place jalapeño on baking sheet and roast with tomatoes
- While vegetables are roasting, prepare the pie crusts.
- In a bowl, combine flour and salt. Add butter (cut up into small pieces) and smash into flour until mixture is "pea" like.
- Mix with hands to combine and form dough.
- Add water one tablespoon at a time until dough forms a ball.
- Wrap in plastic and refrigerate until tomatoes are done
- Once tomatoes have roasted, remove from oven and allow to cool.
- Transfer dough to floured surface and roll out till dough is ¼" thick.
- Transfer to pie pan and clean edges of dough overhanging pan
- In a large bowl, combine eggs, milk, salt, and pepper and mix until smooth.
- Place cheese, diced jalapeño, diced tomatoes, arugula in pie pan
- Slowly pour egg mixture into pan and allow to sit as some of it will absorb into the vegetables. Fill to ¼" from top.
- Bake in 325° oven for 35-45 minutes until golden brown
- Remove from oven and allow to cool for at least 15 minutes.
- Slice as you would a pie and enjoy.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Expert Tips
- 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!
- This recipe will make one deep dish (9") quiche or two small (5") individual ones.
- 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
Watery or soggy quiche usually occurs when it has been undercooked. We recommend using a thin aluminum or glass pie pan and increasing the oven temp to 350° if necessary. You can also pre-bake the crust for 10 minutes prior to filling it for better results.
Absolutely. We do this a lot when we are crunched for time.
Yes, just watch your temp & cooking time. Cream sometimes changes the consistency of the juice and makes it soggy. You may have to bake it longer and/or at a higher temperature
Tomato Quiche recipe
Oven roasted tomatoes, peppery arugula, and a kick of jalapeño make this easy Tomato Quiche recipe a family favorite.
- Total Time: 1 hour 25 mins
- Yield: 1 inch quiche 1x
Ingredients
- 1 ½ C all-purpose flour
- ¼ tsp salt
- 8 TBSP cold butter (unsalted)
- 4-5 tablespoon ice water
- 2 Roma tomatoes
- ½ jalapeño, seeded and diced
- 1 C cheese diced or shredded (we use colby-jack)
- 1 C arugula
- 4 eggs
- 1 C whole milk
- Salt
- Pepper
Instructions
- Quarter and seed tomatoes. Place on baking sheet and bake in 275° oven for 45 minutes.
- Place jalapeño on baking sheet and roast with tomatoes
- While vegetables are roasting, prepare the pie crusts
- In a bowl, combine flour and salt. Add butter cut up into small pieces and smash into flour until mixture is "pea" like.
- Mix with hands to combine and form dough.
- Add water one tablespoon at a time until dough forms a ball.
- Wrap in plastic and refrigerate until tomatoes are done
- Once tomatoes have roasted, remove from oven and allow to cool.
- Transfer dough to floured surface and roll out till dough is ¼ in thick.
- Transfer to pie pan and clean edges of dough overhanging pan
- In a large bowl, combine eggs, milk, and salt and pepper and mix until smooth.
- Place cheese, diced jalapeño, diced tomatoes, arugula in pie pan
- Slowly pour egg mixture into pan and allow to sit as some of it will absorb into the vegetables. Fill to ¼ in from top.
- Place in 325° oven for 35-45 minutes until golden brown
- Remove from oven and allow to cool for at least 15 minutes.
- Slice as you would a pie and enjoy.
Notes
- If you don't have time to make your own crust, buy a pre-made one at the supermarket. This will cut down the cooking and prep time!
- This recipe will make one deep dish (9") quiche or two small (5") individual ones.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: ⅙ pie
- Calories: 376
- Sugar: 4 g
- Sodium: 725.5 mg
- Fat: 23.1 g
- Carbohydrates: 29.2 g
- Protein: 13.3 g
- Cholesterol: 176 mg
annie@ciaochowbambina says
This is gorgeous and I want it now!!! Beautiful recipe! As soon as I came across on FB I ran right over! Pinned!
Keith says
Thanks so much Annie, you are too kind, we appreciate the kind words and support. Can't wait to see you're next post friend...
Lokness @ The Missing Lokness says
HAHA! This quiche looks hearty and cheesy. I bet my husband will not have any complain. 😉 Thanks for sharing! Pinning!
Jackie says
Thanks Lokness!! We think you should have him make it for you!! Ha ha!! We so appreciate your kind words.
K&J
Valerie Russell says
I just made your Quiche- it was very nice! My only problem was that the crust on the bottom was soggy. Did I need to have a higher temperature? The crust on the edge was crispy and delicious. Or maybe I should have pre-baked it? It cooked for quite a bit longer than you asked for, but was well worth the wait.
Keith says
Thanks so much for taking time to comment, we're so sorry to hear that you had an issue. Some suggestions would be if using a thinner aluminum or glass pie pan to increase the oven temp to 350 degrees.We've made this in a 5 inch cast iron pans and had it at 350 the first go round and the crust got too dark before the center was cooked. The other option which we've done with cooking some fruit pies is to "bake" the crust for 10 minutes prior to filling with ingredients.We hope you give it another try and get better results. Please let us know how it turns out the next go around. We appreciate the time you took to respond.
Candice Warren says
Always make cheese the first thing into the crust. It forms a seal for anything wet to stay in the pie and not soggy the pie crust.