Tomato, Bacon & White Cheddar Quiche

Difficulty: Moderate
Time: 50 minutes
Serves: 8

  • 12 Campari Tomatoes, cut in half
  • 4 cups whole milk
  • 8 whole eggs
  • 1 cup thick-cut, maple-cured bacon, cooked to crisp and chopped
  • 1/8 cup green onions, chopped
  • kosher salt and pepper
  • 1 cup white cheddar, grated
  • 8 mini tart shells

Campari Tomatoes add a gentle sweetness to this quiche, complimented by the natural salt from the bacon, making this dish great for brunch!


  1. Pre-heat oven to 300ºF.
  2. Oven-dry tomatoes at 300ºF for one hour.
  3. Whisk together milk and eggs, season with salt and pepper. Also add green onions and bacon.
  4. Increase oven temperature to 350ºF.
  5. In partially baked tart shells, place 3 halves of oven-dried tomatoes. Pour the egg mixture over tomatoes to the top of the shell and bake at 350ºF for 15 minutes.
  6. Sprinkle quiche, with white cheddar and return to oven for additional 10 minutes until set.
  7. Let cool and serve with your favorite bowl of soup or fresh crisp salad.

*For this quiche you can either use a pre-made tart shell or make your own piecrust.

**To reheat pre-heat oven to 350ºF and cook quiche for 15-20 minutes.