As published at https://www.southernliving.com/recipes/roasted-tomato-quiche
- 1 ½ lb. assorted heirloom tomatoes (about 3 medium tomatoes), seeded and sliced 1/4-in. thick
- ½ (14.1 oz.) pkg. refrigerated piecrusts, at room temperature
- All-purpose flour
- 4 large eggs
- 1 cup whole milk
- ½ cup chopped red onion (from 1 small [6 oz.] onion)
- 1 tsp. kosher salt
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- 5 oz. Colby-Jack cheese, shredded (about 1 1/4 cups), divided
- ¾ cup cooked and crumbled bacon (8 slices), divided
- Chopped scallions
Preheat oven to 350°F with rack in lower third position. Line a large rimmed baking sheet with aluminum foil. Arrange tomatoes in a single layer on baking sheet. Bake in preheated oven until lightly browned around edges, about 30 minutes. Set aside. Do not turn oven off.
While tomatoes are baking, roll out dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch deep-dish pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until crust is cold and filling is ready to use, 5 to 15 minutes.
Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of the cheese, and 1/2 cup of the bacon in a large bowl until combined. Pour into prepared crust.
Bake at 350°F until filling is partially set, about 25 minutes. Carefully remove from oven; top evenly with tomato slices and remaining 1/4 cup cheese and 1/4 cup bacon. Bake at 350°F until filling is set and crust is golden brown, about 20 minutes. Let cool slightly on a wire rack, about 30 minutes. Garnish with chopped scallions; serve warm.
Available at the Oakmont Farmer’s Market 8/31:
-Tomatoes and onions available from Blueberry Hill Farm
-Cheese available from Conebella Farm
-Eggs and bacon available from Lindenhof Farm