Cherry Tomatoes And Pecorino Quiche Food

ROASTED TOMATO, BASIL & PARMESAN QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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SPAGHETTI CON POMODORINI E PECORINO: SPAGHETTI WITH CHERRY TOMATOES AND PECORINO

Steps:

• Place the spaghetti in salted boiling water. Stir to prevent the strands from sticking together.
• While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden. Add the tomatoes and cook until the tomatoes become soft. Season with salt.
• About 2 minutes before the spaghetti is at the 'al dente' stage, drain, reserving approximately 1 1/2 cups of pasta water.
• Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and loosen the sauce. Turn off the heat. Add the torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle Pecorino cheese and mix well. Drizzle with olive oil. Transfer the spaghetti to a serving bowl. Top with more Pecorino cheese and serve immediately.

CHERRY TOMATO QUICHE

Steps:

• When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
• Beat eggs with a fork.
• Beat softened cream cheese.
• Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
• Fold in basil.
• Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
• Pour custard over and smooth down.
• Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
• Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes.
• 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
• Cool until just warm, or serve at room temperature. It's good cold, too.
• You probably won't have leftovers; if you do, refrigerate.

BROCCOLI AND TOMATO QUICHE

Steps:

• Preheat oven to 375 degrees.
• Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool.
• Cook broccoli until tender (this can be done in the microwave); drain well.
• Combine milk, beaten eggs, margarine, flour, salt, pepper and 3/4 cup cheese; stir until well blended.
• Sprinkle remaining 1/4 cup of cheese over crust.
• Layer broccoli and tomato on cheese.
• Pour milk and egg mixture over all.
• Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.