Roasted Tomato Quiche with Goat Cheese is a wonderful, flavorful, quick, and easy quiche full of sweet roasted tomatoes, salty bacon, tangy goat cheese, basil pesto, and fresh rosemary.
I used a frozen pie crust for this tomato quiche, which cuts the preparation time in half, and then it’s just a matter of adding all of the ingredients, topping them with a creamy egg custard made with eggs and cream and then baking it.
There are probably not too many entrées as versatile as this easy quiche recipe, which you can serve for breakfast, lunch, or dinner, and you will almost always find a quiche of some sort offered at brunch. Because it’s so easy and you can prepare everything ahead, Roasted Tomato Quiche with Goat Cheese is also a perfect entrée for a Mother’s Day, Easter, or Christmas brunch.
At one time, quiche was an entrée that was most often served at restaurants that mainly catered to “ladies who lunch,” and there was even a bestselling book with the title Real Men Don’t Eat Quiche, but these days, quiches are popular with everyone and for a good reason!
Quiches are also a great way for using up leftovers, and you can add just about any type of vegetable, meat, or cheese you like to the custard. The possibilities are endless, but spinach, onions, mushrooms, artichokes, leeks, asparagus, and broccoli are popular choices, along with bacon, prosciutto, chicken, and sausage.
Of course, the sky is the limit on the cheese, with goat cheese, gruyére, and swiss leading the pack. The general rule of thumb is to add one to two cups of vegetables and meat and one to two cups of cheese per nine-inch quiche.
As far as the history of quiches, Quiche Lorraine is the most famous quiche and includes bacon and guyére cheese. It is the earliest quiche on record, and although quiche is thought to be a French dish, it originated in Germany.
If you like this delicious breakfast or brunch recipe, you might also like these popular recipes: Cheesy Mushroom and Broccoli Frittata, Spinach and Bacon Quiche, Canadian Bacon and Brie Quiche, Cheesy Proscuitto Breakfast Casserole, and Southern Cheese Grits Casserole. You can also find other great recipes for a Mother’s Day Breakfast or Brunch here: 32 Mother’s Day Breakfast and Brunch Recipes.
How to make Roasted Tomato Quiche with Goat Cheese!
Preheat the oven to 350°F.
Add the tomatoes to a bowl and toss with the olive oil and ¼ teaspoon salt.
Spread onto a parchment or aluminum foil-lined baking sheet and roast for 10-15 minutes, until the tomatoes are puffy and lightly browned.
When the tomatoes are done, place them in a strainer and gently press down on them to release any excess juice. Set aside to cool.
Add the pesto to the bottom of the pie crust and spread out evenly.
Top with the goat cheese, crumbled bacon, tomatoes, parmesan cheese, and rosemary, and spread out evenly.
Add the eggs and cream to a bowl and whisk until well combined. Add a pinch of salt and nutmeg. Mix again and carefully pour over the quiche.
Bake the quiche until it is set and firm to the touch, about 45-55 minutes.
Remove the quiche from the oven and let it sit for 15-20 minutes before slicing.
*This quiche can be made up to 24 hours ahead and reheated before serving.
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Roasted Tomato Quiche with Goat Cheese Recipe
Ingredients
- 1 frozen 9-inch pie shell
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- 4 slices bacon cooked and crumbled
- 2 tablespoon prepared basil pesto
- 4 oz goat cheese crumbled
- 2 tablespoon Parmesan cheese grated
- 1 teaspoon fresh rosemary chopped
- 1 cup heavy cream
- 2 eggs extra large
- pinch kosher salt
- ¼ teaspoon nutmeg grated
Instructions
- Preheat the oven to 350°F.
- Add the tomatoes to a bowl and toss with the olive oil and ¼ teaspoon salt. Spread onto a parchment or aluminum foil-lined baking sheet and roast for 10-15 minutes, until the tomatoes are puffy and lightly browned.
- When the tomatoes are done, place them in a strainer and gently press down on them to release any excess juice. Set aside to cool.
- Add the pesto to the bottom of the pie crust and spread out evenly.
- Top with the goat cheese, tomatoes, crumbled bacon, parmesan cheese, and rosemary, and spread out evenly.
- Add the eggs and cream to a bowl and whisk until well combined. Add a pinch of salt and nutmeg. Mix again and carefully pour over the quiche.
- Bake the quiche until it is set and firm to the touch, about 45-55 minutes.
- Remove the quiche from the oven and let it sit for 15-20 minutes before slicing.
I made this using the technique/measurements in the recipe and I really liked it. I am a pretty prolific cook but I’ve never made a quiche. I wanted to use a beefsteak tomato from my winter garden and I had some party leftovers (feta, pesto, mushrooms). This is a great technique and it turned out very delicious. I did not season the custard and the salt from the feta and pesto was sufficient. So easy, so delicious. Thank you
I used 10 eggs…it was very tasty. My guests, including kids, loved it.
Unless I have missed it after several readings, no where does it say when to add the tomatoes to the quiche. Do they go on top just before you bake it?
Hi Lindsey,
I just took a look and I’m so sorry. Add them after adding the goat cheese, or after pouring in the egg mixture. I’m out of town and don’t have my computer but will fix it when I get back!
I hope you enjoy it!
Sharon
I have made this several times and add the tomatoes to the egg mixture. I also use 3 eggs generally. Love this recipe!
Only 2 eggs?
Yes, I know it’s less than you usually see in a quiche but it works.
I hope you enjoy it!
Sharon