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Roasted Tomato and Mozzarella Quiche

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Amplify any weekend brunch with a classic quiche that is equal parts juicy and melty!

Bursting with fresh, vine-ripened tomatoes and creamy artisan mozzarella, this egg-based pie is simple to prepare and easily enjoyed with a mimosa. Cheers!

Roasted Tomato and Mozzarella Quiche

Roasted Tomato and Mozzarella Quiche


  • 2 vine-ripened tomatoes, sliced
  • 8 NatureFresh cherry tomatoes, halved
  • 3 Tbsp. olive oil
  • 5 medium Heinen's cage-free eggs
  • ½ cup heavy whipping cream
  • 2 cups packed baby spinach, julienned
  • 1 premade pie crust in a pie tin
  • 8 oz. mozzarella, sliced
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Place the vine-ripened and cherry tomatoes on a parchment-lined sheet tray and drizzle with olive oil. Season with salt and pepper.
  3. Bake in the oven at 400°F for 15-20 minutes. Set aside.
  4. In a medium-size bowl, whisk together the eggs, whipping cream, spinach, salt and pepper. Set aside.
  5. 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.
  6. Bake in the oven at 400°F for 35-40 minutes or until the eggs are set and firm in the center.

Tomato Quiche

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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