A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.
The rosemary crust makes this quiche incredible
I’ve made a lot of quiche in my life — the fancy kind with gruyère and caramelized onions, the lazy kind with whatever cheese is about to go bad — but this one stopped me in my tracks. It’s the crust. Fresh rosemary worked right into the dough gives every single bite this piney, fragrant quality that makes the whole thing taste like a summer afternoon in the garden. The filling is almost secondary, though it’s pretty spectacular too.
Jump to:
Eggplant and tomato are one of those pairings that just works. Roasted until they’re soft and slightly caramelized, layered into that rosemary crust with a custard of eggs, cream, and two kinds of cheese — it’s the kind of food that makes people go quiet at the table. In a good way.
Subscribe
Join The Community Garden
More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.
Don’t skip roasting the eggplant first
Raw eggplant in a quiche would be a soggy disaster. You want to roast those slices until they’re golden and tender, about 20 minutes at 375°F. They should look slightly collapsed and feel silky when you press them with a spatula. This drives off the excess moisture and concentrates the flavor into something almost meaty. The tomatoes get a quick roast too — just enough to soften them and pull out their sweetness without turning them into sauce.
The custard ratio matters more than you think
Five eggs to three-quarters cup of cream gives you a custard that sets up beautifully — firm enough to slice cleanly but still trembling slightly in the center. The Manchego adds a nutty, slightly tangy depth that you won’t get from cheddar, and the Parmesan on top forms this gorgeous golden crust. If you can find aged Manchego, use it. The flavor is more concentrated and it melts into the custard without getting stringy.
Serve it with: A simple arugula salad dressed with lemon and olive oil, a glass of cold rosé, and some crusty bread for the people who want to mop up every last bit of custard from their plate.
Watch Me Make This Recipe:
@carmeninthegarden Happy Summer! ☀️ Join me as I pluck eggplants, tomatoes, and fragrant oregano, rosemary, and thyme straight from my garden. 🌿✨ Watch how I transform these ingredients into a ‘Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche.’ 🥚🍅🍆 Stay tuned for the mouthwatering recipe! Sign up for my newsletter to get it in your inbox. Link in bio! 📩💕 #SummerHarvest #GardenToTable #Quiche ♬ original sound – Carmen in the Garden
Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche
Indulge in the vibrant flavors of ‘Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche.’ Layers of roasted tomatoes and silky eggplant nestle within a creamy filling, embraced by a fragrant rosemary crust. Celebrate the season with every delicious bite.
Ingredients
- 2 small eggplant, sliced into thin rounds
- 1 medium tomato, sliced into thin rounds
- Rosemary pie crust (recipe below)
- 5 eggs
- 3/4 cup heavy whipping cream
- 1/2 cup grated Manchego cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Rosemary Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon fresh rosemary, finely chopped
- 3–4 tablespoons ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour, salt, and chopped rosemary for the crust. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, while stirring with a fork. Continue adding water until the dough comes together and can be formed into a ball. Be careful not to overmix. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for up to an hour to allow it to chill and firm up.
- Roll out the chilled rosemary pie crust on a lightly floured surface into a circle slightly larger than your small springform pan. Carefully transfer the rolled-out crust to the pan, pressing it into the bottom and up the sides. Trim off any excess crust. Dock the crust with a fork all over.
- Place the eggplant slices on a baking sheet, drizzle them with olive oil, and season with salt and pepper.
- Bake both the crust and eggplant in the oven for 15 minute. Check a few times to make sure your crust is staying put and that the eggplant does not burn.
- In a mixing bowl, whisk together the eggs, heavy whipping cream, dried thyme, salt, and pepper until well combined.
- Sprinkle half of the grated Manchego cheese onto the bottom of the pie crust in the springform pan.
- Layer half of the roasted eggplant slices on top of the cheese, followed by a layer of tomato slices. Repeat the layers with the remaining eggplant and tomato.
- Pour the egg and cream mixture over the layered vegetables in the pan. Ensure the mixture fills in the gaps between the vegetables.
- Sprinkle the grated Parmesan cheese over the top of the quiche.
- Place the small springform pan on a baking sheet to catch any potential drips and transfer it to the preheated oven.
- Bake the quiche for approximately 45-55 minutes, or until the top is golden brown and the center is set.
- Remove the quiche from the oven and let it cool in the pan for a few minutes. Then release the sides of the springform pan and carefully transfer the quiche to a serving plate.
Rate & Review