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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:

  1. Preheat the convection oven to 425°F. Pull to pie crust to thaw.
  2. Drain tomatoes well, squeezing excess juice out.
  3. 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.
  4. Set oven to 375°F without convection fan. Preheat the sheet pan that the quiche will sit on.
  5.  In a mixing bowl, whisk eggs, milk, salt, and pepper. A 1¼ cup of the cheese and all the bacon.
  6. Mix and pour into the pie crust distributing cheese and bacon evenly.
  7. Top with remaining ½ cup of cheese and carefully distribute tomato pieces on top. Set quiche on preheated sheet pan.
  8. Bake at 375°F for 30-35 minutes, or until the quiche is set and the top is golden brown.
  9. Remove from the oven and allow to cool slightly before cutting into 6 portions and serving.

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