Roasted Tomato Quiche

Stack of Buttermilk Biscuits


  • Heirloom tomatoes
  • Refrigerated piecrusts
  • All-purpose flour
  • Eggs
  • Whole milk
  • Red onion
  • Kosher salt
  • Garlic powder
  • Black pepper
  • Colby-Jack cheese
  • Bacon
  • Scallions


  1. Preheat oven to 350°F. Arrange tomatoes in a single layer on a foil-lined baking sheet. Bake until lightly browned, about 30 minutes.
  2. Roll dough to a 12-inch round. Place into a 9-inch deep-dish pie plate; trim and crimp. Freeze until crust is cold, 5 to 15 minutes.
  3. Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of cheese, and 1/2 cup of bacon in a large bowl until combined. Pour into crust.
  4. Bake at 350°F until filling is partially set, about 25 minutes. Top with tomato slices and remaining cheese and bacon. Bake until filling is set and crust is golden brown, about 20 minutes. Cool slightly on rack. Garnish with chopped scallions; serve warm. 


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