Roasted Tomato and Arugula Quiche is a savory breakfast or lunch that never disappoints.
Real men don’t eat quiche. Or so says the best-selling book by the same name, published in 1982. I don’t know why this title comes to mind whenever I eat or prepare quiche. This comical satire, stereotyping masculinity, even brainwashed me into believing that “real men” should not consume this tasty meal in a crust. Well, a lot has changed since then. Our Roasted Tomato and Arugula quiche is proof of that.
Quick Tip: If you don't have time to make your own crust, buy a pre-made one at the supermarket.
Jackie and I love to eat “breakfast food” any time of the day, and we particularly enjoy a good quiche. What is better than garden-fresh veggies blended with the light and fluffy eggs and a bit of cheese? With temperatures as cold as they have been, we chose to oven roast the tomatoes and peppers to coax out the flavor. We think these vegetables blend well with the peppery hit of arugula. It’s not “garden fresh", but it does the trick. This tomato and arugula quiche is excellent right out of the oven or warmed the next day.
I've come a long way from the boy I was in the eighties, and my idea of masculinity has changed a lot with me. Stereotypes have gone by the wayside, and I think most women like the idea of the man they love cooking for them. I know that Jackie certainly appreciates it. If you doubt me, I encourage you to give it a try. As far as we at superman cooks are concerned, real men don't just eat quiche, they make it. From scratch.
Roasted Tomato and Arugula Quiche
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 1 inch quiche 1x
- Category: Breakfast
- Cuisine: American
Description
Roasted Tomato and Arugula Quiche is an easy recipe that is perfect for entertaining. This vegetarian savory quiche makes everyone happy.
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
- This recipe will make one deep dish (9 inch) quiche or two 5 inch individual ones (as pictured).
- 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.
Keywords: brunch, breakfast, vegetarian, arugula, tomato, quiche, cheese, egg, easy, entertaining
[email protected] 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.