Roasted Tomato and Mozzarella Quiche
The following recipe, video, and photography were provided by Chef Billy Parisi.
The perfect brunch offers an assortment of sweet and savory foods. This Roasted Tomato and Mozzarella Quiche will check the savory box, and it’s surprisingly simple to prepare.
Quiche can be intimidating to the average home cook because it can dry out easily and often calls for a scratch-made crust. This recipe has been tried and tested to ensure proper cook times and also swaps homemade crust for a store-bought alternative to reduce the prep time. All you have to do is slice fresh produce, whisk a few eggs, and let the oven do the rest.
Featuring a fresh assortment tomatoes, including gorgeous tomatoes on the vine, vibrant spinach, and creamy mozzarella, this egg-based pie is sure to “wow” any brunch guests that have the pleasure of sitting at your table.
Why You’ll Love This Recipe
- It offers unbeatable freshness. This quiche is packed with fresh produce, including spinach and tomatoes. Heinen’s Produce Department offers only the most premium produce. In fact, during peak season (July-August) nearly 70% of the produce in the department is sourced from local or Midwest farms. When local or Midwest produce is not in season, Heinen’s partners with trusted greenhouse growers to ensure the same quality produce is available year-round.
- It’s easy to prepare. Thanks to store-bought pie crust, there’s no need for you to bake from scratch. Simply slice, whisk, pour, cook, and dig in!
- It tastes even better as leftovers. If you’re serving a smaller crowd or want to meal prep a delicious breakfast to get you through a busy week, this is a great recipe! Simply store the leftovers in an airtight container in the fridge to heat and enjoy as you need it! You can also freeze it if you plan to wait more than a few days to enjoy.
Roasted Tomato and Mozzarella Quiche
Servings: 8
Ingredients
- 2 tomatoes on the vine, sliced
- 8 cherry tomatoes, halved
- 3 Tbsp. Heinen's extra virgin olive oil
- 5 Heinen's cage free eggs
- ½ cup Heinen's heavy whipping cream
- 2 cups packed Heinen's baby spinach, julienned
- 1 premade pie crust in a pie tin
- 8 oz. mozzarella, sliced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Place all of the tomatoes on a parchment-lined sheet tray and drizzle with olive oil. Season with salt and pepper.
- Bake in the oven at 400°F for 15-20 minutes. Set aside.
- In a medium-size bowl, whisk together the eggs, whipping cream, spinach, salt, and pepper. Set aside.
- Randomly layer the tomatoes and cheese all over the pie crust, then pour the egg mixture over top. If the pie crust is too full, remove a few of the tomato or cheese slices.
- Bake in the oven at 400°F for 35-40 minutes, or until the eggs are set and firm in the center.
