Cheese and Tomato Quiche

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Roasted tomatoes and goat cheese bring delicious flavor to this Cheese and Tomato Quiche. It can be served warm or at room temperature, making it an ideal addition to a brunch buffet alongside this savory potato tart.

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Why you will love this

Quiche is one of my favorite breakfast or brunch dishes. It's so versatile. Bake it ahead of time or when ready to serve. Serve warm or at room temperature. Enjoy it any time of day. It's delicious as lunch or dinner - just add a green salad. As for the add-ins, well the options are endless there too. As for the crust, store-bought is perfectly fine.

Ingredients

This cheese and tomato quiche only has a handful of ingredients, but they all deliver great flavor.

Tomatoes are roasted to bring out their sweetness and intensify their flavor.
Goat cheese adds a wonderful tangy flavor and creaminess.
Shallots and chives provide delicate onion flavor.
Cream and eggs - Every quiche starts with a custard mixture.
Pie crust - I used store-bought for ease and convenience. Homemade crusts can certainly be used if you feel inspired!

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Preheat the oven to 400 degrees. Toss the tomatoes with olive oil and season with a pinch or two of salt and pepper. Roast for 25-30 minutes until lightly caramelized.

pan of tomatoes tossed with oil ready for roasting

Increase oven temperature to 450 degrees. Shape the pie crust into a 9-inch pie plate. Line the pie shell with parchment paper or foil and fill with pie weights.
Bake for 10-12 minutes until lightly golden brown. Remove the parchment and weights. Set the pie shell aside. Reduce oven to 400 degrees.
In a small skillet set over medium heat, add oil and shallots. Season with a pinch of salt and pepper. Sauté until softened, about 3-4 minutes.
Meanwhile, whisk together the eggs and heavy cream. Add the chives and pepper.
Layer the tomatoes and shallots in the pie crust. Top with the goat cheese. Pour the custard over the top.

preparation - pie crust with tomatoes, shallots and cheese layered on top then crust with egg mixture added

Bake at 400 degrees for 30 minutes or until custard is set in the middle. Let the quiche rest for 15-20 minutes before slicing.

Tips for making quiche

Roast or saute the vegetables. This softens and enhances the flavor of the veggies before adding them to the quiche filling.
Blind bake the crust. Blind baking refers to pre-baking the crust. This is typically done when a pie crust will be filled with a wet filling, such as custards for quiche. Pre-baking helps to prevent the crust from becoming soggy. To blind bake, cover the crust with foil or parchment paper and fill with pie weights or beans. This keeps the crust from shrinking while baking. Bake at 450 degrees for 10-12 minutes until the crust starts to turn brown. Remove the parchment and pie weights, then proceed with adding the quiche filling.
Cheese is a wonderful addition to quiche. You can use whatever cheese you prefer or have on hand. Goat cheese, Brie, Monterey Jack, Cheddar, Swiss, and Parmesan are all great options. Small dollops of cream cheese can also be added.
Fresh herbs such as chives, thyme, basil, or parsley add wonderful flavor.
Place the pie dish on a sheet pan during baking. The pan will catch any drips if the quiche bubbles over. It also makes it easy to transfer the dish in and out of the oven.
Bake the quiche until the middle is just set. Allow the quiche to cool for 15-20 minutes before slicing.
Quiche is delicious served warm or at room temperature.

slice on a plate with pie dish in the background

FAQs

What type of pan is best for making quiche?

A pie dish is commonly used for quiche. Glass or ceramic dishes can go from oven to table. An 8 or 9-inch diameter dish is ideal. When using larger sizes, the outside edge and crust will likely overcook by the time the middle is done. For this cheese and tomato quiche, I used a 9-inch pie dish.
Tart pans are another great option to use for quiche. They give the crust a fluted edge, which looks fancy. Tart pans tend to be more shallow, so the quiche will bake a little faster.

What is the ratio of eggs to milk?

I prefer a ratio of ½ cup of heavy cream for every egg. This results in a rich, creamy custard. Alternatively, whole milk, or a combination of whole milk and cream, can be used (or simply use half-and-half). Using low-fat or skim milk may result in the custard filling having a watery taste and less creamy consistency.

Can quiche be frozen?

Yes, you can freeze quiche baked or unbaked.
To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350 until heated through.
To freeze unbaked: place the assembled quiche on a sheet pan and carefully place in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe plastic bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.

Equipment

slice of baked quiche on a plate with a fork

More quiche recipes you may enjoy

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