Tomato And Goat Cheese Quiche Food

TOMATO-BASIL QUICHE WITH GOAT CHEESE

Steps:

• Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes.
• Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.).
• Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit.
• Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
• Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.).
• Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.

TOMATO AND GOAT CHEESE QUICHE

Steps:

• In food processor with knife blade attached, blend flour, sugar, and 1/4 teaspoon salt. Add butter; pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
• Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If overnight, remove from refrigerator 30 minutes before rolling.)
• Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Ease dough round into deep 10-inch (2-quart) quiche plate; gently press against bottom and up side of plate without stretching. Trim edges of dough. Freeze 15 minutes.
• Line quiche shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake 25 to 30 minutes or until dry to touch. Remove foil and weights; bake 10 to 15 minutes longer or until golden brown. Place crust on jelly-roll pan.
• While crust bakes, in 12-inch skillet, heat oil on medium. Add onions, cayenne, and 1/8 teaspoon salt. Cook 6 to 8 minutes or until tender, stirring occasionally.
• In large bowl, whisk eggs until blended. Whisk in milk until smooth. Stir in goat cheese, tomatoes, cooked onions, and 1/8 teaspoon salt. Carefully pour mixture into hot crust.
• Bake 30 to 35 minutes longer or until edges are set and center jiggles slightly. Let cool on wire rack until warm or room temperature. Garnish with parsley.

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

FRESH TOMATO AND GOATS CHEESE QUICHE

Steps:

• Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
• Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
• Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
• Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
• Remove beans and paper and bake for 10 minutes.
• Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
• Fry the Shallot and garlic in the oil for 4 minutes.
• Mix with tomatoes and parsley in a bowl. Spoon into pastry.
• Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
• Allow to cool slightly before serving.

TOMATO AND GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
• Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
• Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

TOMATO QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.