Roasted Tomato Goat Cheese Quiche

This delicious goat cheese quiche with roasted cherry tomatoes and a buttery homemade pastry crust is the perfect dish for a weekend brunch or a light, vegetarian dinner.

Ingredients and Substitutions

• For the crust: I used a buttery, shortcrust recipe which consists of flour, cold butter, egg yolk, ice water and salt. I used salted butter but unsalted butter can be used too. Use any pastry/pie dough recipe or a store-bought pie crust as substitute.
• Cherry tomatoes. Any ripe tomatoes can be used instead. I like using tomatoes on the vine as they look so pretty but I know it’s not the most practical choice so feel free to use any tomatoes you have/like.
• Eggs.
• Crème fraîche
• Soft goat cheese. I used Chevre/Chevin.
• Balsamic vinegar and extra-virgin olive oil.
• Salt, black pepper and sugar.

How to make goat cheese quiche

1. Make the pastry: In the bowl of a food processor, combine the cold, cubed butter, flour and salt. Pulse until the mixture resembles damp sand then add the egg yolk and pulse another 3-4 times. With the blender running, slowly pour in the ice water, one tablespoon at a time, until the dough comes together in a rough ball. Turn out onto a floured surface and bring together. Chill, roll out the dough with a rolling pin and line your tart pan. Blind bake until golden brown then set aside.
2. Make the filling: Roast the tomatoes with the aromatics then add to the blind-baked pastry crust with chunks of the goat cheese. Mix together the eggs, crème fraîche, salt and pepper then pour the egg custard over the tomatoes and goat cheese.
3. Bake: Bake for 20-30 minutes until the edge of the quiche is set but the center still has a slight jiggle. Remove from the oven and allow to cool for 30 minutes before serving.

Can I make this ahead?

Yes, a quiche is a fantastic make-ahead dish. The crust can be blind-baked up to 3 days in advance and kept in an airtight container. The baked quiche can be made up to 2 days in advance and kept in the fridge. Allow to come to room temperature before serving.

Goat cheese recipes

Roasted Tomato Goat Cheese Quiche

Fragrant, slow-roasted tomatoes is the perfect partner for peppered goat’s cheese in this delicious quiche recipe with home-made pastry.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Course: Lunch, Vegetarian

Cuisine: French

Keyword: goat cheese quiche, Quiche, tomato quiche

Servings: 8

Calories: 370kcal

Author: Alida Ryder

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Ingredients

for the pastry

• ▢ 2 cups (250g) flour
• ▢ 1 stick (125g) cold butter cubed
• ▢ 1 egg yolk
• ▢ 3-4 tablespoons ice water
• ▢ 1 teaspoon salt

for the roasted tomatoes

• ▢ 3 oz (100g) cherry tomatoes
• ▢ 3 tablespoons Balsamic vinegar
• ▢ 1 tablespoon olive oil
• ▢ pinch of salt
• ▢ pinch of sugar

for the filling

• ▢ 3 oz (100g) chèvre
• ▢ 5 extra-large eggs
• ▢ 1 cup (250g) Crème fraîche
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper

Instructions

• 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 plastic wrap and place in the fridge to rest for 15 minutes.
• Preheat the oven to 350°F/180°C.
• Once chilled, roll the pastry into a disc large enough to fit into your tart case. The case I used was 11 inches/28cm in diameter.
• Carefully transfer the dough to the tart case/pie dish and press into the sides.
• Dock the bottom with a fork then line with parchment paper and add baking weights/pie weights (I use raw rice and beans).
• Blind-bake the crust for 10 minutes, then remove the parchment paper and baking weights and bake for another 10-15 minutes until the crust is golden brown.
• To make the roasted tomatoes, 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.
• To make the quiche filling, whisk together the eggs, Crème fraîche, salt and pepper.
• Add the tomatoes and chunks of goat's cheese to the blind-baked pastry.
• Pour over the egg mixture.
• Place in the oven and allow to bake for 20-30 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.

Nutrition

Calories: 370kcal | Carbohydrates: 27g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 764mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

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