Or enjoy this savory tomato quiche any time of day.
Whentomatoesare in season, it’s easy to want to enjoy them for breakfast, lunch, and dinner.
This roasted tomato quiche is one way to enjoy the summer favorite forbreakfastorbrunch.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
The recipe starts by roastingheirloom tomatoes, which concentrates their natural flavor and sweetness by driving out excess moisture.
Both roasting the tomatoes and removing their seeds help avoid the classicquicheissue of a watery filling or soggy crust.
Serve with your favorite green salad for a light lunch or alongside fresh fruit for breakfast.
What’s the Difference Between a Quiche and a Frittata?
While similar, these brunch favorites each have unique characteristics.
Quicheis a custardy, egg-based dish (with or without a crust) thats typically baked in the oven.
Afrittatais traditionally started in a skillet on the stovetop and finished in the oven.
Its base is eggs, with just a touch of cream or milk to lighten the mixture.
It can also beenjoyed with a green saladfor lunch, or for a light dinner.
How To Store Roasted Tomato Quiche
Quiche is a great make-ahead dish to have on hand.
Ingredients
1 1/2lb.
assorted heirloom tomatoes (about 3 medium tomatoes), seeded and sliced 1/4-in.
thick
1/2(14.1 oz.)
Line a large rimmed baking sheet with aluminum foil.
Arrange tomatoes in a single layer on baking sheet.
Bake in preheated oven until lightly browned around edges, about 30 minutes.
Do not turn oven off.
Freeze until crust is cold and filling is ready to use, 5 to 15 minutes.
Pour into prepared crust.
Bake quiche:
Bake at 350F until filling is partially set, about 25 minutes.
Carefully remove from oven; top evenly with tomato slices and remaining 1/4 cup cheese and 1/4 cup bacon.
Bake at 350F until filling is set and crust is golden brown, about 20 minutes.
Let cool slightly on a wire rack, about 30 minutes.
Garnish with chopped scallions; serve warm.
Quiche should be smooth, velvety, and custardy in texture.
If your quiche is firm, spongy, or separated, it may be overbaked.
Take care to bake only until the filling is just set.
If you don’t have access to heirloom tomatoes, feel free to substitute with any variety you prefer.
