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Roasted Tomato and Mozzarella Quiche

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!

Tomato Quiche
Roasted Tomato and Mozzarella Quiche
Cook time:
60min
Prep time:
5min
Total time:
65min

Servings:
8

Ingredients

  • 2 vine-ripened tomatoes, sliced
  • 8 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

Instructions

  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 headshot
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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