Easy & Egg-cellent

California State University, Monterey Bay (CSUMB) and the Basic Needs team hosted their first virtual cooking demonstration of the new school year “Cooking with CSUMB” on Sept. 2. Aiming to teach students healthy and budget-friendly meals in the convenience of their own home, Basic Needs Care Manager Joanna Snawder-Manzo kicked off the culinary creations for the semester with a scrumptious Roasted Tomato Quiche. 

“Essentially, quiche is an egg pie,” Snawder-Manzo said. “Think of it as having breakfast eggs, but more savory.” 

Quiche is a versatile and customizable dish, giving chefs the option to alter the dish to compliment any and all taste buds. Start by preheating the oven to 350 degrees, then line a cookie sheet with parchment paper and place eight ounces of cherry tomatoes on the tray, toss with some olive oil and roast for approximately 8 to 10 minutes. The tomatoes should be glistening upon removal yet still semi-firm, as they will continue to cook with the rest of the ingredients. 

While the tomatoes are roasting, take 7 to 8 basil leaves and chop with a paring knife on a cutting board. After chopping the basil, set aside and begin cracking 6 eggs into a large mixing bowl. Snawder-Manzo used farm fresh eggs which don’t need to be refrigerated, and the leftover egg shells she uses for composting. 

“The egg base of the quiche is known as the custard,” Snawder-Manzo said. “You’re looking for a creamy and silky texture.”

Pour in 1 cup of milk and ¾ of a cup of half and half to the egg mixture and whisk until smooth. Homemade or store bought pie crust can be used for the recipe. Snawder-Manzo used store bought crust to save time, advising students to be wary of cracks in the crust which can lead to the eggs sticking to the bottom, making it harder to remove slices once cooked. 

Before pouring the egg mixture into the pie crust, cut 4 ounces of goat cheese into chunks and place on the bottom of the pie crust, followed by the roasted tomatoes and chopped basil. Line another baking sheet with parchment paper, put the pie crust on the sheet before pouring in the egg mixture to prevent spillage and overflowing in the oven. Add salt according to taste, but be cautious not to add too much since goat cheese is already salty. 

Once the egg mixture is evenly distributed over the cheese, tomatoes and basil, place into the still preheated 350 degree oven for 45-50 minutes. The quiche will rise in the oven while cooking, but as it settles the quiche will fall and align perfectly with the edges of the pie crust. 

“You don’t want to put raw vegetables into your quiche,” Snawder-Manzo said. “You want to cook them up a little bit so they cook into the quiche, softening them up and releasing those flavors.” 

Join Cooking with CSUMB in October to learn more useful kitchen tips, tricks and recipes. Five Otters that stay and participate for the whole event are eligible to win e-gift cards applicable for groceries, along with one lucky Otter that can win an essential kitchen gadget.


1 premade pie crust 

6 eggs 

8 ounces cherry tomatoes 

4 ounces goat cheese

6-7 fresh basil leaves, chopped 

1 cup reduced fat milk

¾ cup half and half 

Salt as desired 

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