Roasted Tomato, Thyme, and Goat Cheese Quiche


3 large eggs
1 cup heavy cream
A pinch or two of salt and a few good cracks of freshly ground black pepper
One 9-inch store-bought frozen pie crusts (keep frozen until ready to assemble and bake!)
2 cups cherry tomatoes (or any small tomato)
3-4 big hunks of plain goat cheese
Two sprigs of fresh thyme
Olive oil spray
Salt and pepper to taste
1/4 cup cheese of your choice for the bottom of the pie crust (we used a bit of Cheddar)


Preheat oven to 375° F.
Directions for the custard:
In a large bowl, whisk together eggs, cream, salt, and pepper.
For the Roasted Tomatoes:
Place cherry tomatoes on a foil lined baking sheet (for easy clean-up!). Spray with olive oil and season with salt and pepper. Roast in a 375° F oven until nicely browned and well-roasted; about 45 minutes. You want them to lose most of their moisture and become flattened, so don’t take them out of the oven too soon, this will also help prevent your quiche from becoming too soggy.
Reduce oven heat to 350° F.
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
Add the tomatoes in an even layer and the leaves from the sprigs of thyme.
Add small chunks (about the size of a nickel) of goat cheese.
Pour in the quiche custard until it comes to the bottom edge of the crust.
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Let quiche stand 15 minutes before serving.



Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients. Here are four delicious quiches I made for Easter brunch one year (or click on the link for each):

Asparagus, Leek & Gruyere Quiche
Bacon Cheddar Quiche with Green Onions
Mushroom and Gruyere Quiche

To Make Four Quiches:

Use 11 large eggs total and 4 cups heavy cream. 


One 9-inch quiche


Monday, December 3, 2018 - 12:49pm


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