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.