Roasted Tomato Goat Cheese Quiche

Name: Roasted Tomato Goat Cheese Quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 2 cups (250g) flour; 1 stick (125g) cold butter; 1 egg yolk; 3-4 tablespoons ice water; 1 teaspoon salt; 3 oz (100g) cherry tomatoes; 3 tablespoons balsamic vinegar; 1 tablespoon olive oil; pinch of salt; pinch of sugar; 3 oz (100g) chevre; 5 extra-large eggs; 1 cup (250g) Creme Fraiche; 1 teaspoon salt; 1 teaspoon black pepper

User Reviews

4.5

27 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Calories
370 kcal
Course
Lunch
Cuisine
French, Vegan

Roasted Tomato Goat Cheese Quiche

Kylie Thomas

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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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Ingredients

Servings

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) chevre
5 extra-large eggs
1 cup (250g) Creme Fraiche
1 teaspoon salt
1 teaspoon black pepper

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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 Information

Show Details

Calories 370kcal (19%) Carbohydrates 27g (9%) Protein 10g (20%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 179mg (60%) Sodium 764mg (32%) Potassium 149mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 876IU (18%) Vitamin C 3mg (3%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 370 kcal

% Daily Value*

Calories	370kcal	19%
Carbohydrates	27g	9%
Protein	10g	20%
Fat	25g	38%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.5g	25%
Cholesterol	179mg	60%
Sodium	764mg	32%
Potassium	149mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	876IU	18%
Vitamin C	3mg	3%
Calcium	75mg	8%
Iron	2mg	11%