I’m currently enjoying being a summer member of my local CSA (if you don’t know what a CSA is, google it and see if they have on in your town—it’s awesome!) and I had recently gotten TONS of cherry tomatoes in my last few deliveries.
I had used a few in a salad and once on avocado toast, but I was starting to think they might turn on me if I didn’t make a plan.
So that was really the inspiration behind this recipe: baby shower quiche meets I have too many cherry tomatoes.
Related: 50+ Healthy Breakfast Ideas
Oven Roasted Tomato, Basil, and Mozzarella Quiche, makes one (serves 5-6)
4-5 ounces cherry tomatoes
1/2 teaspoon salt
2 cloves of garlic, minced
4 oz. shredded mozzarella
1 1/3 cup milk
3 big leaves of fresh basil plus more for the top
salt and pepper
one pie crust (I cheated and used a store bought one, but if you want a recipe, try this one)
Slice the tomatoes in half or quarters if they are on the larger side. Place these on a baking sheet lined with parchment paper and sprinkle with 1/2 teaspoon salt.
Bake at 250°F for 1 1/2 to 2 hours. The tomatoes should look very dry, some will brown as well (see the photo below). I do not own a dehydrator (but I’m thinking about it) but I suspect you could use that if you don’t want to slow roast these in the oven.
The goal here is not only to bring out some of the flavor of the tomatoes but also to reduce the water in them so we don’t end up with a water-y slime-y quiche later on.
You can roast the tomatoes up to a week in advance of making the quiche. Simply store in a airtight container (or plastic bag) in the refrigerator until you need.
Spray a pie pan with non-stick cooking spray and add your prepared crust. Poke just a few holes in the bottom with a fork to prevent any big air pockets from forming.
Cover with parchment paper and then fill dry beans or pie weights. Bake at 400°F for 5-6 minutes. Remove parchment and weights before filling.
Meanwhile, in a large mixing bowl, whisk together the eggs and milk. Season with a little salt and pepper.
Then, stir in the tomatoes, cheese, minced garlic, and chopped or torn basil leaves. Pour the batter into the pie crust, cover in aluminum foil, and bake for 55 minutes.
After baking, remove the aluminum foil and allow to cool for at least 10-15 minutes before slicing and serving.
Also, it’s good to have your pie pan on a baking sheet when you are moving it to and from the oven because, as you can see in the photo above, if a little bit of quiche batter spills as you are moving it to the oven, the pan will catch it rather than it spilling all over your oven.
Sprinkle on a little more fresh basil before serving and enjoy! xo. Emma