Bold, savory, and easy to make—this Tomato Quiche with oven-roasted tomatoes, arugula, and jalapeño is a fresh take on a brunch favorite.
Tomato and Arugula Quiche
Real Men Don’t Eat Quiche—or so the book says. That satire about masculinity stuck with me for years, but now I know better. This Tomato and Arugula Quiche is my comeback story.
Jackie and I are breakfast-anytime people, and we never say no to a flavorful quiche. Fresh veggies, fluffy eggs, and creamy cheese hit every note—just like our Cheese Souffle and Asparagus Quiche. In colder months, I roast tomatoes and peppers to deepen their flavor, which pairs beautifully with peppery arugula. This vegetarian Tomato Quiche is fantastic fresh from the oven—or reheated the next day.
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Ingredients
- AP FLOUR: all purpose flour
- SALT: kosher salt or sea salt
- BUTTER: cold, unsalted butter works best
- ICE WATER: to help with consistency of dough
- TOMATOES: we like vine ripe tomatoes or Roma tomatoes
- JALAPEÑO PEPPER: ½ pepper, seeded and diced
- CHEESE: diced or shredded Colby Jack cheese or cheddar cheese
- ARUGULA: fresh arugula (pre-cleaned bags of arugula are our favorite)
- EGGS: large or extra large eggs
- MILK: whole milk or 2% milk
- SALT & PEPPER: to taste
*see recipe card for quantities
🔪Top tip
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!
Instructions
- Roast tomatoes and jalapeño: 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
- Make pie crust dough while vegetables are roasting: 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.
- Refrigerate dough: Wrap dough in plastic and refrigerate until tomatoes are done
- Let tomatoes cool: Once vegetables have roasted, remove from oven and allow to cool.
- Prepare dough: Transfer dough to floured surface and roll out till dough is ¼" thick. Transfer to pie pan and clean edges of dough overhanging pan
- Prepare the filling: 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: Bake quiche in 325° oven for 35-45 minutes until golden brown
- Allow to cool: Remove from oven and allow to cool for at least 15 minutes.
- Serve: Slice as you would a pie and enjoy.
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Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat on a baking sheet in a 350° oven for 15-20 minutes.
- Do not freeze.
FAQ
A tomato quiche typically includes eggs, cheese, and fresh or roasted tomatoes baked into a savory pastry crust. Our version adds arugula and jalapeño for extra flavor.
Yes! Our tomato and arugula quiche is 100% vegetarian. It’s made with veggies, eggs, and cheese—no meat required.
Absolutely. This tomato quiche tastes great fresh out of the oven, but it also reheats beautifully the next day—making it perfect for meal prep or brunch gatherings.
Roasting the tomatoes beforehand helps reduce moisture. Also, make sure to bake the quiche until the center is fully set and the crust is golden.
Tomato quiche pairs well with a simple Arugula & Beet Salad , roasted potatoes, or a bowl of Cream of Tomato Soup. It’s also delicious with a brunch cocktail like Bloody Marys using our DIY Bloody Mary Mix.
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Tomato Quiche recipe
Bold, savory, and easy to make—this tomato quiche with roasted tomatoes, arugula, and jalapeño is a fresh take on a brunch 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 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.
- 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.