Roasted Tomato & Arugula Quiche Recipe
Indulge in our Roasted Tomato & Arugula Quiche, a delightful blend of sun-kissed tomatoes and peppery arugula nestled in a flaky, buttery crust. Each slice is baked to perfection, creating a savory custard that melts in your mouth, while the vibrant flavors of fresh herbs elevate this dish to new heights. Perfect for brunch or a light lunch, this quiche is a delicious celebration of seasonal ingredients.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 25 minutes, or until they are soft and slightly caramelized.
- 2
Prepare the Quiche Filling
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the roasted tomatoes and fresh arugula, followed by the shredded mozzarella cheese.
- 3
Assemble the Quiche
Pour the filling into a pre-baked pie crust (store-bought or homemade) and spread it evenly.
- 4
Bake the Quiche
Reduce the oven temperature to 375°F (190°C) and bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
- 5
Cool and Serve
Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.