Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

Crustless Roasted Tomato Quiche

4/18/2012 4:44:52 PM

Tags: egg recipes, breakfast, roasted tomatoes, eggs

Quiche is a rather adaptable dish. You can make them light or heavy, with or without crust. You can, and should, alter this recipe to suit your available seasonal ingredients and individual tastes. Just keep these proportions in mind: 

  • Use about 2 whole eggs per cup of liquid (extra-soft cheeses count as liquids). 
  • Maintain roughly equal proportions of liquids and filler ingredients, such as meats, vegetables and cheese.
  • Pre-cook any raw meats or ingredients that would add water to the quiche as they cook, such as tomatoes and zucchini. 
  • Pre-cooking steps can be done in advance, even a day or two before.

Quiche CrustlessIngredients:  

About 6 medium tomatoes or 12 paste tomatoes, sliced in halves or quarters, seeds and juice removed 

4 cloves garlic, peeled 

2 tbsp olive oil 

Salt and freshly ground black pepper 

Handful fresh garden herbs, such as basil, oregano, marjoram and parsley, chopped 

6 whole eggs, lightly beaten 

3 cups milk 

1/2 cup grated cheese, such as Parmesan or Gruyère


Preheat oven to 225 degrees Fahrenheit. Place the herbs in a container with the milk to steep in the refrigerator. Put the tomatoes and garlic in a baking dish and toss them with the oil. Season with a couple of generous pinches of salt and a several twists of freshly ground pepper. Let the tomatoes roast for several hours, until they are completely shriveled but still a little moist. When the tomatoes have cooled, coarsely chop the mixture. 

Preheat the oven to 350 degrees. Beat the eggs, then whisk in the milk and herbs. Pour the mixture into a buttered pie plate. Set the plate inside a larger roasting pan. Fill the pan with water until it reaches about halfway up exterior of the pie pan. This method of baking in a bain-marie moderates the oven temperature to ensure a delicate custard. Bake until the quiche is puffed up and golden, but still a bit jiggly in the center, about 25 to 35 minutes. Serves 6 to 8. 

See Also: Check out our June/July issue for even more egg recipes, including the Bacon, Blue Cheese, Lemon and Leek Quiche pictured above (left).

Photo by Tim Nauman Photography 

Content Tools

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.