Roasted Tomato & Arugula Quiche Recipe
Recipe information
Make Roasted Tomato & Arugula Quiche in just 1h 10m. 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.
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Ingredients
Filling
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.
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