Roasted Tomato Cheese Quiche
INGREDIENTS:
1 store bought pie crust (or you can use your favorite recipe)
2 cups cherry tomatoes, sliced in half
2 Tbl. extra virgin olive oil
1 tsp. salt
¾ cup half and half
1 egg plus 1 yolk
¼ tsp. salt
¼ tsp.n pepper
cup goat cheese
1 ½ Tbl. chives, chopped finely
INSTRUCTIONS:
-
Preheat to oven to 400 degrees F. Line a baking sheet with aluminum foil.
-
Roll the pie dough into a 9-inch fluted tart pan, preferably with a removable bottom. A standard 9-inch pie dish will also work. Use a fork to prick numerous holes in the bottom of the dough and up the sides. Bake the dough for 10-15 minutes, keeping an eye on it to make sure the bottom doesn’t puff up with air (if it does, carefully use a fork to press it back down). The dough does not need to be completely baked through but the bottom should feel solid. Set aside.
-
In a large bowl, toss the cherry tomatoes and extra virgin olive oil together. Place the tomatoes cut side up on the baking sheet and sprinkle with 1 teaspoon of salt. Cook the tomatoes for 30 minutes.
-
Reduce the oven to 375 degrees F. In a mixing bowl, whisk together the half and half, egg, yolk, salt and pepper.
-
Crumble about 1⁄4 cup of the goat cheese evenly along the bottom of the cooked tart shell. Layer the tomatoes on top. Pour the custard on top and then sprinkle the chives and remaining goat cheese on top.
-
Bake for 25-30 minutes, or until the custard has set. It’s fine if it’s still a bit jiggly in the center when you remove it from the oven.
-
Allow to cool almost completely before serving.
NOTES:
I always use a piecrust shield such as this one to prevent the top of my crust from becoming too brown.
My tart pan is very shallow, only about 1 inch deep. If you use a pie dish that’s deeper, you might want to double to custard ingredients to 1 ½ cups half and half, 2 eggs + 2 yolks, ½ teaspoon salt, ½ teaspoon pepper.
