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Roasted Tomato Quiche with Olive Oil Crust

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Tomatoes are fabulous roasted in a fresh Premium Extra Virgin Olive Oil but are equally delicious using our Basil, Tuscan Herb, Herbes de Provence, Garlic or Rosemary Olive Oils.

Oven Roasted Tomatoes

Preheat the oven to 300ºF. Combine the Della Terra Premium Extra Virgin Olive Oil, garlic, rosemary, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.

Bake for 2-1/2 hours, or until the tomatoes are completely soft and become wrinkled.

Whole Wheat Olive Oil Pastry Crust

In a medium mixing bowl, whisk together flour, salt and flaxseed meal. Add Della Terra Premium Extra Virgin Olive Oil and water and mix quickly with a fork until it comes together into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400ºF.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.

Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

Quiche Filling 

  • 7 large eggs, beaten
  • 1 /12 cups oven roasted tomatoes, drained thoroughly
  • 2 tablespoons fresh basil, torn or chopped
  • 1 1/2 cups shredded Fontina 
  • 1/4 cup fresh grated Pecorino Romano
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • Sea salt & fresh cracked pepper to taste
  • 10" Olive Oil Pastry Crust (recipe above)

Preheat the oven to 400ºF. Sauté the shallots until until lightly browned. Add garlic and sauté another minute. Combine shallots, garlic, and basil with beaten eggs. Season egg mixture with salt and pepper to taste.

Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add remaining cheese, including Romano over the tomatoes. Pour egg-shallot mixture over the top. Bake in oven for 25 minutes or until the filling is set, slightly puffed and golden brown.

Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.