Slow-roasted cherry tomato and peppered goat’s cheese quiche

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Slow-roasted tomato and goat's cheese quiche

I found the most beautiful cherry tomatoes on the vine while grocery shopping last week and just had to buy them. I adore juicy, sweet cherry tomatoes and these were so gorgeous, I couldn’t resist. What I wanted to do with them, I had no idea but I bought them anyway.

Slow-roasted tomato and goat's cheese quiche  Slow-roasted tomato and goat's cheese quiche

Slow-roasted tomato and goat's cheese quiche

I find that my favourite way of using cherry tomatoes is by roasting them slowly with some olive oil, Balsamic vinegar and garlic. Well, that and eating them just as is. Then on Saturday I went to the Hazel Food Market and bought some fresh peppered chèvre from Normal at the Belnori stand. Whenever I can I try to buy some of Norman’s delightful cheeses as they are a small, boutique cheesery and there is just nothing better than supporting a small producer who puts so much love and respect into his products. I knew the sweet, cherry tomatoes would be perfect with the creamy, fresh chèvre and so decided to pair them up in a few mini quiches for lunch yesterday.

Slow-roasted tomato and goat's cheese quiche

I made a simple shortcrust pastry and used a filling of free-range eggs whisked together with Crème fraîche, sea salt flakes and freshly cracked white pepper. The end result was a delicious, creamy quiche, packed with flavour. I am not usually a fan of tomatoes in quiche (or cooked in general) but here they add a burst of sweet juiciness which is just delightful. These quiches are just perfect for lunch or a light dinner and they keep really well in the fridge for 3-5 days. Just re-heat in the oven for 10 minutes before serving.

Slow-roasted tomato and goat's cheese quiche

Slow-roasted cherry tomato and peppered goat's cheese quiche
 
Prep time
Cook time
Total time
 
Recipe type: Quiche, Tart, Lunch,
Cuisine: French
Serves: 6 small quiches
Ingredients
for the pastry
  • 250g flour
  • 125g cold butter, cubed
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon salt
for the roasted tomatoes
  • 100g cherry tomatoes, on the vine
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of sugar
for the filling
  • 100g chèvre
  • 4 extra-large eggs
  • 200g Crème fraîche
  • 1 teaspoon sea salt flakes
  • 1 teaspoon fresh white pepper
Instructions
  1. To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  2. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
  3. Tip out of the processor onto a floured surface and bring together into a disc.
  4. Wrap in clingfilm and place in the fridge to rest for 15 minutes.
  5. When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  6. To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  7. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  8. To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
  9. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
  10. Pour over the egg mixture and dot the surface with some of the chèvre.
  11. Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
  12. Remove from the oven and allow to cool to room temperature before serving.
 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.aninas-recipes.com/ Aninas Recipes

    This recipe sounds delicious and looks even more mouth watering! Loving it!!

  • http://twitter.com/TurninThePages Turning the Pages

    I’m not much of a quiche person but I’m going to give this one a whirl :) It looks soooo yummy.

  • Di-Di Hoffman

    Great recipe! Few ingredients can match the flavour of vine-ripened cherry tomatoes. To enhance their flavour we often include the stems when roasting them.

    • http://simply-delicious-food.com/ Alida Ryder

      I agree! Love roasted tomatoes.

  • Caroline

    Your gorgeous photos drew me in, but this recipe just sounds delicious! I must try this! :D

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks Caroline. I hope you enjoy it!

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  • Amanda

    Would love to bake theese for Easter. What size should I use for the Quiche forms?

    • http://simply-delicious.co.za/ Alida Ryder

      Amanda, mine were around 10cm.

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