Tomato Quiche with Bacon and Goat’s Cheese: A Rustic Delight

My grandmother, a woman whose hands seemed permanently dusted with flour, made the most incredible quiches. Not the fussy, perfectly-portioned kind you find in cafes, but the hearty, bursting-with-flavor kind that could feed a small army. I remember, as a child, the aroma of baking pastry mingling with salty bacon and tangy tomatoes filling her kitchen. It was a comforting scent, a promise of warmth and deliciousness that I now try to recreate whenever I bake my own quiche. This Tomato Quiche with Bacon and Goat’s Cheese is my attempt to capture that same rustic charm, a simple yet satisfying dish that’s perfect for brunch, lunch, or a light supper.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: 2 quiches
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (796 ml) can diced tomatoes, well drained
• 0.5 (32 g) package fully cooked bacon, 50% less salt, diced
• 3 green onions, thinly sliced
• 1 (340 g) package deep dish pie shells (containing 2 shells)
• 6 large eggs
• 1 1/4 cups milk
• 1 (113 g) container goat’s cheese crumbles

Equipment Needed

• Oven
• Whisk
• Two pie dishes (included in pre-made pie crust packaging)

Instructions

1. Begin by preheating your oven to 450°F (232°C). Ensure the oven rack is positioned in the center.
2. Open the package of deep dish pie shells. Carefully divide the drained diced tomatoes, diced bacon, and thinly sliced green onions evenly between the two frozen pie shells. Distribute the ingredients uniformly to ensure each slice of quiche is packed with flavor.
3. In a medium-sized bowl, whisk together the eggs and milk. Season generously with salt and pepper to your liking. Don’t be shy with the seasoning – it’s crucial for balancing the richness of the other ingredients.
4. Carefully pour the egg mixture evenly over the tomato, bacon, and green onion filling in each of the two quiches. Aim for a level pour to ensure even cooking.
5. Sprinkle the goat’s cheese crumbles generously over the top of each quiche. Distribute them evenly so every bite has a delightful tang.
6. Place the quiches in the preheated oven and bake for 10 minutes at 450°F (232°C). This initial high heat helps set the crust and give it a nice golden color.
7. After 10 minutes, reduce the oven temperature to 350°F (177°C) and continue baking until the quiches are set, approximately 30 minutes. To check for doneness, gently jiggle the quiche. It should be mostly firm, with only a slight wobble in the center. If the crust is browning too quickly, you can loosely tent it with foil.
8. Remove the quiches from the oven and let them cool slightly on a wire rack before serving. This allows the filling to set further and makes slicing easier.

Expert Tips & Tricks

• Drain the tomatoes thoroughly. This is essential to prevent a soggy quiche. I like to press them gently with paper towels after draining.
• Don’t overbake the quiche. Overbaking can result in a dry, rubbery filling. A slight wobble in the center is preferable to a completely firm quiche.
• For a richer flavor, consider using Gruyère or sharp cheddar cheese in addition to or instead of the goat cheese.
• Make it ahead: You can assemble the quiche filling ahead of time and store it in the refrigerator for up to 24 hours. Just pour it into the pie shells and bake as directed when you’re ready to serve.
• Prevent a soggy bottom crust: Blind bake the pie crust for 10-15 minutes before adding the filling. This involves lining the crust with parchment paper and filling it with pie weights or dried beans to prevent it from puffing up during baking.
• Spice it up: Add a pinch of red pepper flakes to the egg mixture for a subtle kick.

Serving & Storage Suggestions

This Tomato Quiche with Bacon and Goat’s Cheese is delicious served warm or at room temperature. It pairs perfectly with a fresh side salad dressed with a light vinaigrette. For a heartier meal, serve it alongside a bowl of soup.

• Serving: Cut each quiche into four slices for a total of eight servings. Garnish with fresh herbs like basil or parsley for a pop of color.
• Storage: Leftover quiche can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.
• Reheating: To reheat, you can warm individual slices in the microwave for 30-60 seconds, or bake the entire quiche in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	347.2 kcal	N/A
Calories from Fat	186 g	54 %
Total Fat	20.7 g	31 %
Saturated Fat	7.2 g	36 %
Cholesterol	166.9 mg	55 %
Sodium	609 mg	25 %
Total Carbohydrate	31.1 g	10 %
Dietary Fiber	2.1 g	8 %
Sugars	6.9 g	27 %
Protein	9.5 g	19 %

Variations & Substitutions

• Vegetarian: Omit the bacon for a vegetarian version. Add sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrients.
• Gluten-free: Use a gluten-free pie crust.
• Dairy-free: Substitute the milk with unsweetened almond milk or other plant-based milk alternatives. Use a dairy-free goat cheese substitute.
• Seasonal variations: Use different types of tomatoes depending on the season. Cherry tomatoes, Roma tomatoes, or even roasted tomatoes would all work well.
• Herbs: Experiment with different herbs. Fresh thyme, oregano, or chives would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! While goat cheese adds a lovely tang, you can easily substitute it with Gruyère, cheddar, or even mozzarella.

Q: Can I freeze this quiche?
A: Yes, you can! Once the quiche has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Q: What if I don’t have green onions?
A: You can use chives or a small amount of finely chopped yellow onion as a substitute for green onions.

Q: My crust is browning too quickly. What should I do?
A: If the crust is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, but be sure to remove the seeds and excess moisture from the fresh tomatoes before adding them to the quiche. Roasting them beforehand can also enhance their flavor.

Final Thoughts

I truly hope you’ll give this Tomato Quiche with Bacon and Goat’s Cheese a try. It’s a versatile and comforting dish that’s sure to become a family favorite. Don’t be afraid to experiment with different ingredients and make it your own. And if you do, please share your feedback! I’d love to hear how it turned out. This quiche pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light-bodied rosé. Enjoy!