Roasted Tomato Goat Cheese Quiche
User Reviews
4.5
18 reviews
Excellent
Roasted Tomato Goat Cheese Quiche
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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
for the pastry
- 2 cups (250g) flour
- 1 tick (125g) butter cubed, cold
- 1 egg yolk
- 3-4 tablespoons water ice
- 1 teaspoon salt
for the roasted tomatoes
- 3 oz (100g) cherry tomato
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- pinch salt
- pinch sugar
for the filling
- 3 oz (100g) chevre
- 5 egg extra-large
- 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 Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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