Bacon Cheddar & Tomato Quiche
A hearty quiche that leverages America’s love of the bacon, cheddar and tomato flavor combination. The oven roasted Contadina Tomatoes have an elevated flavor that delivers well in this quiche.
Yield 6 Portions
Ingredient | Measure |
---|---|
Contadina® Diced Tomatoes in Tomato Juice | 1 1/2 cups |
Eggs | 6 each |
Whole Milk | 2/3 cup |
Cheddar Cheese, shredded | 1 3/4 cups |
Bacon, cooked and chopped | 1/3 cup |
Salt | 1/2 tsp |
Black Peppers, table grind | 1/4 tsp |
Deep Dish Pie Crust, 9", packaged | 1 each |
TIP
This is nice garnished with thin sliced scallions and/or a tomato aioli made with 1-part Contadina® Tomato Sauce and 2-parts Mayonnaise.
Quiche can easily be refrigerated for up to 3 days and reheated to order in a microwave.
Directions:
- Preheat the convection oven to 425°F. Pull to pie crust to thaw.
- Drain tomatoes well, squeezing excess juice out.
- On a well-oiled sheet pan, spread diced tomatoes out and roast for about 20 minutes until they are well dried out and showing slight caramelizing. Set aside.
- Set oven to 375°F without convection fan. Preheat the sheet pan that the quiche will sit on.
- In a mixing bowl, whisk eggs, milk, salt, and pepper. A 1¼ cup of the cheese and all the bacon.
- Mix and pour into the pie crust distributing cheese and bacon evenly.
- Top with remaining ½ cup of cheese and carefully distribute tomato pieces on top. Set quiche on preheated sheet pan.
- Bake at 375°F for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Remove from the oven and allow to cool slightly before cutting into 6 portions and serving.
- Preheat the convection oven to 425°F. Pull to pie crust to thaw.
- Drain tomatoes well, squeezing excess juice out.
- On a well-oiled sheet pan, spread diced tomatoes out and roast for about 20 minutes until they are well dried out and showing slight caramelizing. Set aside.
- Set oven to 375°F without convection fan. Preheat the sheet pan that the quiche will sit on.
- In a mixing bowl, whisk eggs, milk, salt, and pepper. A 1¼ cup of the cheese and all the bacon.
- Mix and pour into the pie crust distributing cheese and bacon evenly.
- Top with remaining ½ cup of cheese and carefully distribute tomato pieces on top. Set quiche on preheated sheet pan.
- Bake at 375°F for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Remove from the oven and allow to cool slightly before cutting into 6 portions and serving.