Name: Roasted Tomato and Garlic Quiche
Prep time: 20 min
Cook time: 80 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 10 oz cherry tomatoes - cut tomatoes in half; 6 cloves garlic - peel and cut cloves in half; 1 tsp basil; 0.5 tsp salt; 0.25 tsp pepper; 0.25 tsp chipotle pepper; 1 pie crust; 1.5 Cups mozzarella cheese; 0.5 Cup heavy cream; 0.5 Cup milk; 4 large eggs; 0.5 tsp salt and pepper; 2 Tbs parmesan cheese

recipes.zone

Add recipe Sign in

Setting the table…

Roasted Tomato and Garlic Quiche Recipe — Recipes Zone

Method

13 steps · 45 min

01
Preheat Oven
Preheat your oven to 350 °F.
02
Season Tomatoes and Garlic
In a small bowl, combine the halved cherry tomatoes, halved garlic cloves, dried basil, salt, black pepper, and chipotle pepper. Toss everything together until the tomatoes and garlic are evenly coated, then spread them out in a single layer on a metal baking dish.
03
Roast Tomatoes and Garlic
Roast for 30 minutes. The tomatoes should look shriveled and the garlic cloves will be tender when pierced with a fork. You might see some slight browning on the garlic, but keep an eye on it to prevent burning, which can make them taste bitter.
04
Cool and Adjust Oven
Remove the roasted tomatoes and garlic from the oven and let them cool until they're comfortable to handle. While they cool, adjust your oven temperature to 375 °F.
05
Prepare Pie Crust
Press the pie shell into a deep-dish pie plate, then flute the edges of the crust for a finished look.
06
Prick Crust
Use a fork to poke several holes into the bottom of the pie crust. This helps prevent it from puffing up while baking.
07
Layer Mozzarella
Sprinkle half of the shredded mozzarella cheese evenly over the bottom of the pie crust.
08
Add Fillings
Spoon the roasted tomato and garlic mixture over the mozzarella, then top with the remaining shredded mozzarella cheese.
09
Whisk Custard
In a small bowl, whisk together the heavy cream, milk, salt, pepper, and the beaten eggs until well combined.
10
Pour Custard
Carefully pour the egg and cream mixture over the fillings in the pie shell.
11
Top with Parmesan
Sprinkle the Parmesan cheese evenly over the top of the quiche.
12
Bake Quiche
Bake for 35 to 40 minutes. The quiche is done when the center no longer looks wet and doesn't jiggle much when you gently shake the pie plate.
13
Rest Before Serving
Let the quiche rest on the counter for 10 minutes before slicing. This allows the custard to fully set, preventing it from being too runny when cut.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	271kcal	14%
Fat	19g	27%
Carbohydrate	15g	6%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Roasted Tomato and Garlic Quiche Recipe

About this recipe

Similar recipes

Sauerkraut pierogi

Provençal Omelette Cake

Beef Asado

Method

Preheat Oven

Season Tomatoes and Garlic

Roast Tomatoes and Garlic

Cool and Adjust Oven

Prepare Pie Crust

Prick Crust

Layer Mozzarella

Add Fillings

Whisk Custard

Pour Custard

Top with Parmesan

Bake Quiche

Rest Before Serving

Nutrition

Allergens

Reviews

BeaverTails