Whether you serve it for breakfast, lunch or dinner, this beautiful, delicious quiche is loaded with summer vegetables and cheese.
Why You’ll Love This Recipe
I’m not much of a gardener, but I do manage to grow a lot of basil and cherry tomatoes, and this Roasted Tomato Basil Quiche is my favorite way to use that summer produce.
Honestly, I think quiche might just be one of those perfect dishes.
It’s incredibly versatile, and it works for breakfast, brunch, lunch and dinner. Not to mention the leftovers are always delicious.
And now that we rarely have kids at home for dinner, this quiche is the kind of meal that will feed me and my husband for several days.
With a simple green salad, it makes for a lovely, healthy meal that’s super easy to prepare and so enjoyable!
If you’re worried about aesthetics, this quiche is as beautiful as it is delicious.
Which makes it the perfect thing to serve if you’re entertaining or want to impress your friends and family!
Of course, the type of cheese, as well as the amount of tomatoes and basil you use, can be adjusted slightly to suit your tastes.
Just remember that most vegetables will add some extra moisture to the quiche, so be sure they are dried well, and don’t go overboard.
If you’re looking for a winning recipe to serve for any occasion, at any time of year, this Roasted Tomato Basil Quiche is just what you need!
What Should I Serve with Tomato Basil Quiche?
This quiche is a perfectly wonderful on it’s own, but we usually serve it with a green salad for a complete meal.
Here are some of our favorite salads to enjoy with quiche.
Recipe Tips
- To avoid a soggy crust, pre-bake your pie shell for 8-10 minutes before adding the egg mixture. A thin layer of shredded cheese in the bottom of the shell also helps.
- The easiest way to reheat leftover quiche is one slice at a time, in the microwave. I usually place it on a plate, covered with a paper towel, and reheat for 30-60 seconds.
- Let the quiche stand for about 10 minutes before slicing and serving to let it firm up a bit.
- If the edges of your pie crust are becoming too brown during baking, lightly cover the quiche with a piece of foil.
Ingredients
- Premade pie crust – I like the Mary Calendar frozen pie crust
- Cherry tomatoes — or grape tomatoes
- Shallots – or red onion
- Olive oil – extra version
- Salt and pepper
- Eggs – use large eggs for best results
- Heavy cream – whole milk or Half and Half will also work
- Gruyere cheese
- Parmesan cheese
- Fresh basil
FAQs
Can I make my own pie crust for this recipe?Yes. I highly recommend Grandma’s Secret Pie Crust recipe.
Can I make this quiche ahead of time?Yes. After the quiche is baked, you can refrigerate it, covered for 1-2 days. Any longer and the crust might become too soggy. You can also wrap the baked quiche tightly with foil and freeze it for up to 3 months. Thaw in the refrigerator and reheat in the oven for about 40 minutes.
What is a good substitute for shallots?Thinly sliced red onion works well in place of shallots. Or you can leave the shallots out all together if you prefer.
Can I use different cheese in this recipe?Absolutely! Any shredded cheese should work well. I often use Swiss or fontina in place of the Gruyere
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Roasted Tomato Basil Quiche
Ingredients
- 1 9-inch pie crust shell
- 1 pint cherry tomatoes
- 1/3 cup thinly sliced shallot
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 4 eggs
- 1 cup heavy cream
- 1/4 teaspoon pepper
- 1 cup shredded Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2-3 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400 degrees. Place the 1 9-inch pie crust shell on a large baking sheet and let thaw for 5-10 minutes; prick the crust all over with a fork. Bake for about 8 minutes, or until just golden.
- Place the 1 pint cherry tomatoes and 1/3 cup thinly sliced shallot on another large baking sheet lined with aluminum foil. Drizzle with 2 tablespoons olive oil and sprinkle with a teaspoon of salt. Stir to coat evenly.
- Bake in the 400 degree oven until the tomatoes shrivel and begin to burst, about 15-20 minutes. Let cool while you prepare the egg mixture.
- In a medium bowl, whisk together the 4 eggs, 1 cup heavy cream, 1/4 teaspoon pepper and 1/2 teaspoon of salt.
- Evenly arrange 1/2 of the tomato mixture in the bottom of the pie crust. Top with the 1 cup shredded Gruyere cheese, the 1/4 cup grated Parmesan cheese, and 1/2 of the 2-3 tablespoons chopped fresh basil. Pour the egg mixture into the pie pan.
- Sprinkle the remaining tomato mixture and the remaining basil over the top. Bake, uncovered, until the quiche is just set in the center and the light golden brown. Let stand 5-10 minutes before slicing and serving.
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Nutrition
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