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Roasted Tomato Quiche


(4 servings)




  • tomato ( 1 lb)

  • grass-fed whole milk  (1 cup)

  • egg (2)




  • flour (145 g)

  • salt (pinch)

  • butter from pasture-raised cows (1 stick, cold unsalted, cut into small chunks)

  • ice cold water (3 tbs)



  • Make the crust ahead of time (2 hours to a day ahead). In a food processor, briefly pulse flour and salt with cold butter until all the butter is incorporated and the mixture resembles breadcrumbs. Add ice water and briefly pulse again. Remove dough and gather into a ball. Wrap the dough ball in plastic and press it with your hand into a circle. Refrigerate for at least 2 hours. When the quiche filling is ready, roll the dough out to fit a 9-inch quiche pan. 


  • Cut tomatoes into 1/4 inch slices and place onto a parchment-lined sheet pan in one layer. Lightly sprinkle with salt and pepper and drizzle with some olive oil. Roast at 425 F for about 30 minutes or until tomatoes start to shrivel and edges get slightly brown. ​​Add roasted tomatoes to the crust lined quiche pan. 


  • Beat eggs and combine with milk. Season with salt and pepper and pour over tomatoes.


  • Bake the quiche for about 45 minutes, or until it is firm to the touch. Leave the quiche resting for at least 15 minutes before serving.

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