We used two and a half pint jars of cherry tomatoes, removing the most intact and roasting them for about 30 minutes to dry them slightly. The canning liquid was reduced down to 2 cups, per the recipe and then added to eggs from Temple Farm Organics which are ridiculously fresh each week at the Logan Square Farmer's Market.
If you are thinking "wow, that looks great, but you really should have focused the camera", then you are having the same thought I did. Camera phone quality pic aside, the quiche did look great, but it was a little bit disappointing. The tomato juice with the eggs did not set as well as we wanted and while it was tasty, the texture was not great.
Happily, we also tried some canned corn quiche, using the same ratios and found the texture much better as the starches set with the eggs and was more of a custard-like texture.
On the right is the corn quiche with Hotsie Totsie - canned garden peppers from last year. It was the best as the corn alone was fairly sweet, but all were eaten happily.