Fragrant, slow-roasted tomatoes is the perfect partner for peppered goat’s cheese in this delicious quiche recipe with home-made pastry.
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.
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.
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.
- 250 g flour
- 125 g cold butter cubed
- 1 egg yolk
- 3-4 tablespoons ice water
- 1 teaspoon salt
- 100 g cherry tomatoes on the vine
- 3 tablespoons Balsamic vinegar
- 1 tablespoon olive oil
- pinch of salt
- pinch of sugar
- 100 g chèvre
- 4 extra-large eggs
- 200 g Crème fraîche
- 1 teaspoon sea salt flakes
- 1 teaspoon fresh white pepper
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.
Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
Tip out of the processor onto a floured surface and bring together into a disc.
Wrap in clingfilm and place in the fridge to rest for 15 minutes.
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.
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.
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.
To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
Remove the pastry from the fridge and place a few tomatoes into each pastry case.
Pour over the egg mixture and dot the surface with some of the chèvre.
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.
Remove from the oven and allow to cool to room temperature before serving.
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