With the spring showers behind us I’m finally able to enjoy the beauty of the season. I decided to make this Roasted Tomato Spring Quiche for an easter event I attended this weekend. Since I’m one of the only vegetarians in my family I love to show them how flavorful veggies can be. Another reason I made quiche is because you can make the recipe ahead of time and reheat it as needed. Well, long story short my family loved the quiche, and I knew I had to share this easy recipe with you guys.
My love for quiche’s began a few years ago when I worked at a bakery. We sold mini quiche tartlets and I would always eat one for my lunch break. I love quiche for a few different reasons; 1. they’re extremely easy to make. 2. you can use any ingredients you have on hand to create whatever flavor combination you please. 3. As long as you have a solid base you can become your own quiche master!
Now, Lets make a Roasted Tomato Spring quiche!
First we want to add our eggs, milk, and spices into a bowl.
Whisk for about 1 minute, until slightly frothy.
Now start layering the ingredients into your pie crust. You can use a tart pan or a pie dish, whatever you have on hand. I like the cute/chic look the tart pan gives the quiche.
Make sure to get the cheese evenly distributed!
Pour over those eggs. (pro-tip, use a fork to get the eggs in all those little cracks and crevices. )
Place your roasted tomatoes on-top to make your tart look extra fancy.
Bake the quiche and 45 minutes later you will have this.
Let the quiche cool slightly before cutting and enjoying with family and friends!
I really hope you guys give this roasted tomato spring quiche a try. It’s perfect for breakfast, brunch, or as a vegetarian friendly entree for a potluck. Whatever reason you decide to make this I’m sure that whoever eats it will be happy you did. Its beautiful, flavorful, and the perfect light dish to eat with a side salad.
If you tried this quiche and love it please let us know in the comment section below or share a picture with us on social media. Until next time friends, Happy Cooking!
Roasted Tomato Spring Quiche
A light, flavorful quiche that makes the perfect entree for a breakfast or brunch get together. The flavor combination makes this a delightful quiche for Spring!
- 2 tomatoes sliced
- olive oil
- salt and pepper
- 1 leek washed and sliced
- 3 cups baby spinach
- 3 large garlic cloves minced
- 1 9 inch pie crust homemade or store bought
- 1 cup broccoli florets
- 1-1/4 cups pepper jack cheese shredded
- 6 large eggs
- 1 cup almond milk or half and half
- 5 basil leaves chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1-1/4 teaspoon salt
Line a 9 inch pie dish or tart pan with dough, dock the bottom with a fork and store in the fridge until ready for use.
To make the roasted tomatoes; Preheat the oven to 400 degrees F. Slice the tomatoes and drizzle them with a tiny amount of olive oil and season with a pinch of salt and a few cracks of pepper. Bake for 12 minutes, remove and set to the side to cool. Turn the oven temprature down to 375 degrees.
While the tomatoes cook saute the leeks in 2 tsp of oil for 3-5 minutes over medium heat. Add in the spinach and garlic, mix and cook for an additional 2 minutes. Once the spinach is wilted, remove from the heat.
In a large bowl whisk together the eggs, milk, and seasonings. Mix for about 1 minute or until everything is thoroughly combined.
Evenly distribute the filling ingredients inside your crust. Pour over the eggs, and use a fork to make sure the eggs are evenly distributed. Place the quiche onto a sheet pan and bake for 40-45 minutes or until a tooth pick comes out the center clean. Cool for at-least 20-30 minutes before slicing and serving.
- (If you're using a tart pan you might have a little scrambled egg left over, just store it in a plastic container and use within 3-5 days (for a omellette or scramble)
- You can make this quiche a day or 2 ahead of time and reheat it in the oven at 350 for 10-15 minutes or until the quiche is heated throughout. Cool slightly and serve.