Roasted Tomato Quiche with Goat Cheese Recipe
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. Because it's so easy and you can prepare everything ahead, this quiche is also a perfect entrée for a Mother's Day Brunch.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 45 mins
Servings: 8 servings
- 1 frozen 9-inch pie shell
- 1 pint cherry tomatoes
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 4 slices bacon cooked and crumbled
- 2 Tbsp prepared basil pesto
- 4 oz goat cheese crumbled
- 2 Tbsp Parmesan cheese grated
- 1 tsp fresh rosemary chopped
- 1 cup heavy cream
- 2 eggs extra large
- pinch kosher salt
- 1/4 tsp nutmeg grated
Preheat the oven to 350°F.
Add the tomatoes to a bowl and toss with the olive oil and 1/4 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, 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.
Calories: 342kcal | Carbohydrates: 15g | Protein: 10g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 115mg | Sodium: 710mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 9.9mg | Calcium: 110mg | Iron: 1.3mg