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.

Course Lunch, Vegetarian

Cuisine French

Keyword goat cheese quiche, Quiche, tomato quiche

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 370kcal

Author Alida Ryder

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.

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