French Fridays: Roasted tomato quiche

Easy roasted tomato quiche recipe on eatlivetravelwrite.comNope, it doesn’t seem I can seem to quit tomatoes – even when they are on their way out of season… This is a dish I made countless times over the summer when tomatoes were at their peak but I love that it works just as well with tomatoes that are not in season – since you roast them briefly in the oven at a very high temperature this brings out the flavours big time with very little effort.

If you have some (store-bought) puff pastry, a couple of eggs, some heavy cream and Swiss cheese on hand, you’ve got the makings of a quick and tasty dinner with very little effort. Topped with fresh basil from the garden, it’s pretty much my favourite meal right now – I could eat it every day!

Yield: Serves 4-6

Roasted tomato quiche

Roasted tomato quiche

Easy roasted tomato quiche

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • Approx. 1 cup cherry tomatoes, halved
  • Olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • 1 roll puff pastry (approx. 230 g), thawed but chilled
  • 2 large eggs
  • 125 mL (1/2 cup) heavy cream (35%)
  • Flaky sea salt
  • Freshly ground black pepper
  • 1/2 cup grated cheese
  • Fresh basil, for garnish


  1. Pre-heat oven to 425˚F and line a baking tray with parchment paper.
  2. Scatter the cherry tomatoes evenly across the baking tray, cut side up.
  3. Drizzle a little olive oil over the tomatoes and season with the salt and pepper.
  4. Roast for 15 minutes and remove from the oven. Set aside to cool slightly.
  5. Reduce the oven temperature to 375˚F and line a baking tray with parchment paper.
  6. Roll out the puff pastry slightly to fit whatever tart pan you are using. You might need to cut and patch the pastry to make it fit.
  7. Whisk the eggs and cream together.
  8. Scatter the cheese evenly over the pastry base.
  9. Place the tomatoes on top of the cheese, making sure they are evenly distributed in the pastry case.
  10. Pour over the egg/ cream mixture and shake the pan slightly to settle.
  11. Place the quiche pan on the lined baking tray and bake for approximately 25-30 minutes or until the pastry is golden and the filling is puffed and set.
  12. Remove from the oven and allow to cool slightly before removing from the pan. Top with a little finely chopped fresh basil.
  13. Serve with a green salad.

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It’s a nice way of easing out of summer into fall and you can bet I’ll be making it through the winter as well – taking sad winter tomatoes and roasting them for this dish. It will be a little piece of sunshine on those grey days to come…

Happy (French) Friday!

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