In thinking about what recipes to share for this week’s Fresh Box, I found myself in a mind space that kept bringing me back to comfort through familiarity…so, what did I do? I ignored that and decided to challenge myself with something I had always believed to be super simple but had weirdly never made before. I am a big fan of the egg. They are full of protein and one of the most versatile ingredients. I have made eggs almost all the ways you can prepare them. Except, and until last night, the quiche! I’ve rarely had a quiche that I enjoyed enough to say, “You know what I’m craving right now? Quiche.” They are essentially egg pies with fillings in a pie crust that are often under-cooked or burnt – neither of which are super appealing. So – I’ve leaned toward frittatas in my cooking. No crust required and I’ve found that it’s very difficult to ruin a frittata. Okay, so quiche…below I’ve shared my recipe because I think it turned out to be tasty but had consistency issues just like I’d expect from a quiche. I’ll share the experience below. I’ll probably stick to frittatas in the future, but everyone needs a quiche recipe in their book, right? Okay y’all, let’s GET FRESH!

Roasted Tomato Quiche

Prep Time:  30 Minutes

Cook Time: 45-60 Minutes

Yields: 8-10 Servings

Ingredients (bold ingredients found in your Fresh Box this week):

  • 5 Eggs (whole)
  • 1 Cup Milk/Cream (your choice – oat or almond milk/creamer would also be a nice sub)
  • 4 Roma Tomatoes (de-seeded and cut into quarters lengthwise)
  • 6 cloves of Garlic (small rough dice)
  • 6 small (cut into petals/quarters) Yellow Onions
  • 3 oz Feta Cheese (crumbled)
  • 1 bag of dried beans (any kind, pinto, black bean, etc) (NOT FOR COOKING)
  • 2-4 TBSP Olive Oil
  • 8 sprigs of Thyme (pulled and chopped)
  • 1 Prepared Pie Crust (store-bought or homemade)
  • 1 TSP Garlic Powder
  • 1-2 TSP Salt
  • 1-2 TSP Black Pepper

Instructions for prepping your Pie Crust (I bought a pre-made pie crust dough at the store so I’m going with those directions. However, if you make your own crust, that’s awesome and it will likely taste better, and you probably already know what you’re doing! You can also buy premade gluten-free crusts now in the frozen section of most grocery stores):

  1. Preheat the oven to 325 degrees.
  2. Lay out your pie crust dough in a glass pie dish. Be sure to bring the dough up the sides and crinkle if you have extra (to make it look pretty – I did not have extra (pics below)).
  3. Place a sheet of parchment paper over your dough and gently arrange the bag of dried beans evenly over the paper. This is so that when you pre-bake your crust, it doesn’t form air bubbles or puff up on the bottom. This is a quiche, so no sticking your fork in the bottom before baking (this is called “docking” your crust when blind baking a pie crust before filling).
  4. Put the pie crust into your preheated oven and set your timer for 15 minutes. Once the 15 minutes is up, you’ll remove the pie crust from the oven. Remove the beans (you can re-store these in a zip loc or throw them in a pan to soak overnight for deliciousness the next day), remove the parchment paper as well. If your crust sides/edges are looking browned already, gently wrap aluminum foil around the edges (pic below).
  5. Then return your pie crust to the oven for another 10 minutes. Remember to set your timer. Once you pull the pie crust out, just set it to the side to cool a bit.

Instructions for preparing your Quiche Filling:

  1. Preheat your oven to 400 degrees.
  2. Cut the tops off your roma tomatoes. Then squeeze them top side down to remove most of the seeds and juice from inside the tomatoes. Once drained, cut lengthwise into quarters. Lay your romas, open side up on a baking sheet (use parchment paper, not aluminum foil as liner) and drizzle with olive oil, salt, pepper and garlic powder (if you only have garlic salt, then eliminate using actual salt for this step – it will be too much!)
  3. Roast your tomatoes in the oven for 20-30 minutes. Set your timer for 20 minutes and check on your tomatoes. You’ll know they are done when they start to brown on the edges and top (pic below). This roasting method helps ensure there isn’t excess liquid (otherwise our quiche will be runny) and give the tomatoes a rich depth in flavor.
  4. Once you remove your tomatoes from the oven, reduce the baking temperature to 350 degrees.
  5. Also, when your tomatoes cool a bit, rough chop them and put to the side until assembly.
  6. While the tomatoes are roasting, get out a sauté pan and add 2 TBSP olive oil on a medium heat. Add your quartered onion petals and your chopped garlic. Kick the heat of the burner up just a bit (not too much – you don’t want to burn the garlic, but you want a nice brown color on the garlic pieces and translucent, but also browned onion petals). Turn the heat down to medium-low and then add the thyme to the mix. Let it sauté for a couple more minutes on a low heat while the flavor from the thyme releases. Then put to the side.
  7. In a bowl, whip together (by hand or mixer) 5 eggs and 1 cup of milk/creamer. Once combined add a bit of salt and pepper. (I add seasoning at almost every level of a dish – you’ll find that people are less likely to reach for any added salt, pepper, soy sauce, hot sauce, etc.)

Time to bring it all together! Jacksonville Fresh Team – ASSEMBLE! (Sorry, not sorry – I am an unapologetic nerd who loves Marvel!)

  1. Grab your pie crust from off the sidelines.
  2. Crumble the feta cheese all along the bottom of the crust (almost covering it completely).
  3. Spread out your onion sauté evenly on top of the feta.
  4. Follow with the roasted tomatoes (chopped).
  5. Pour egg mixture on top of the beautiful heap of ingredients, cover with foil and put in the oven. Set your timer for 25 minutes.
  6. At 25 minutes, remove the foil and continue to cook the quiche for another 10-15 minutes.
  7. Quiche should still be slightly jiggly in the middle when you remove it from the oven. This will solidify as the egg continues to cook once removed from the heat.
  8. Let your quiche cool for about 20-30 minutes.
  9. Serve warm, or you can store it for up to 3 days in the fridge or freezer before serving. You’ll need to reheat it, as quiche is best served warm.

The verdict – quiches are okay. They are filling and can be packed with nutrients. They are relatively easy to put together and they can usually feed a lot of people. While my quiche was delicious, I was not pleased with the consistency (at first). It appeared to not be setting in the very middle, but it also wasn’t raw. It was confusing and I wanted to cut that perfect piece, so it was also frustrating. But I took those feelings and turned them into a positive outlook and decided that instead of serving right away, I would pop it into my refrigerator overnight and we would enjoy it as Sunday breakfast. This morning my family was ready to taste test the quiche! When I cut into the first slice, it was perfect – the consistency was right where I wanted it. Even re-heating it was a success. My mom went back for seconds! So, my first quiche experience was what I thought it would be and, in the end, a successful and delicious endeavor. But, again, like I said in my intro to this recipe experience, frittatas are my jam! So, we’ll explore those on another week. For now, enjoy your Fresh Boxes! Remember, if there’s something in your box that you don’t like, have allergies to, or just won’t get to in time then share with your neighbors, challenge your kiddos to create their own concoctions of flavors and always at least try something once, even if you think you don’t like it – it might surprise you!

Have a great week everyone! Feel free to comment below, ask questions, etc. I might pop back in with another quick recipe from my box in a day or two…I don’t know about y’all, but I’ve still got these gorgeous peppers to make!!!

Veggie Love To All!