As published at https://www.southernliving.com/recipes/roasted-tomato-quiche
INGREDIENTS
- 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
INSTRUCTIONS
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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