Roasted Tomato Basil Quiche
Whether you serve it for breakfast, lunch or dinner, this beautiful, delicious quiche is loaded with summer vegetables and cheese.
Servings: 8
Calories: 395kcal
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.
Video
Nutrition
Calories: 395kcal | Carbohydrates: 19g | Protein: 12g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 755mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1056IU | Vitamin C: 15mg | Calcium: 244mg | Iron: 2mg