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Susquehanna Life

Crustless Quiche with Roasted Tomato & Pesto

Nov 27, 2016 04:27PM ● By Melanie Heisinger

Crustless Quiche with Roasted Tomato and Pesto

By Liz Miele

This recipe involves two ingredients—tomatoes and basil—that are at their peak in early September. But if the tomatoes are roasted, and the basil is made into pesto and then frozen, their terrific flavor can liven up a mid-winter quiche, and bring back a bit of summer’s golden sunshine.

For the quiche:

  • 1 c. roasted tomatoes
  • 4 T. basil pesto
  • 3/4 c. grated Gruyere cheese
  • 2 whole eggs
  • 2 egg yolks
  • 1-1/2 c. heavy cream
  • A pinch each of salt and pepper

Preheat oven to 350◦. Lightly grease a 9-inch glass pie pan with butter. Spread the roasted tomatoes over the bottom of the quiche pan, and top with drizzled pesto, then with the grated Gruyere.

In a medium bowl, whisk the eggs and the yolks with a pinch of salt and pepper until well blended, then whisk in the cream.

Pour the custard over the veggies and cheese in the pie plate and use a fork to lightly prod and make sure the custard filters down through the other ingredients.

Slide the quiche in the oven on the upper rack, and bake about 45 minutes, until the quiche is lightly brown and bubbly on top, and a knife inserted into the center comes out with no liquid custard clinging to it. Let cool for ten minutes, serve and enjoy!

For the roasted tomatoes:

  • 1/4 c. extra virgin olive oil
  • 1 clove minced garlic
  • 3-4 large, ripe tomatoes of any variety
  • Salt and pepper to taste

Preheat oven to 450◦. Rub a non-reactive baking sheet with 1/2 of the olive oil and the garlic. Slice tomatoes about ¼-inch thick and spread them on the baking sheet, with as little overlap as possible. Sprinkle salt and pepper on the tomatoes, and drizzle with the remaining olive oil. Roast the tomatoes for about half an hour, until they’re shriveled and lightly caramelized. (If your tomatoes are very watery, you may need to broil them for a few minutes to give them color.)

For the pesto:

  • 2 small cloves garlic
  • 2 T. toasted pine nuts or walnuts
  • 1/2 c. grated Parmigiano-Reggiano (or other piquant grating cheese)
  • 2 c. fresh basil leaves (or substitute a mix of parsley, basil and cilantro)
  • 1/4 c. extra virgin olive oil

Place all ingredients in a food processor and blend to combine thoroughly. Or use a mortar and pestle to blend all ingredients to a smooth paste.


Liz Miele is co-owner and chef at the Peter Herdic House, in Williamsport. 

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