Dessert Delight

Dessert Delight

Roasted Tomato, Bacon & Spinach Quiche



Here is your recipe of the month created by our own executive chef, Susan Dederen.
Roasted Tomato, Bacon and Spinach Quiche
Step 1 ~ Prepare Roasted Tomatoes
Roasted Tomato Ingredients
  • 1/2 cup of grape tomatoes
  • 1/2 cup of yellow cherry tomatoes
  • 1/8th cup of olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1/4 tsp of garlic powder
Directions for Roasted Tomatoes 
  • Wash grape & yellow cherry tomatoes & place in a bowl
  • Coat with olive oil, salt, pepper & garlic powder
  • Place on a baking tray lined with non-stick foil
  • Roast in a 400 degree pre-heated oven for 15 minutes
Step 2 ~ Prep, Assemble & Bake Quiche
Quiche Ingredients
  • Ready made pie crust for 9" pie plate
  • 3/4 Cup of la Madeleine Tomato Basil Soupe
  • 3/4 Cup of half and half cream
  • 3 large beaten eggs
  • 3/4 Cup of Gruyere cheese, shredded
  • Roasted tomatoes from recipe above (cooled)
  • 2 Cups of sautéed spinach
  • 6 slices of cooked bacon crumbled
  • 1 tbsp. of fresh chopped basil
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
Directions for Quiche 
  • Thaw pie crust
  • Cover pie crust with the grated Gruyere cheese, crumbled bacon and roasted tomatoes
  • With a whisk mix together the la Madeleine Tomato Basil Soupe, half & half cream, eggs, chopped basil, salt and pepper
  • Pour custard mixture into pie shell
  • Bake 325° for 40 to 50 minutes
Finished quiche should be light golden color with the egg custard fully set.

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