Oven Roasted Tomato Quiche with Olive Oil Pastry Crust
October 10, 2022
INGREDIENTS
Oven-Roasted Tomatoes:
- 2 Tbs. Ultra Premium Extra Virgin Olive Oil
- 2 cloves garlic, crushed
- A sprig of fresh marjoram or oregano (optional)
- Sea salt
- Fresh ground pepper
- 1 pound meaty, tomatoes containing less water, such as Roma
Olive Oil Pastry Crust:
Quiche Filling:
- 7 large eggs, beaten
- 1 ½ cups oven roasted tomatoes, drained thoroughly
- 2 Tbs. fresh basil, torn or chopped
- 1 ½ cups shredded Fontina cheese
- ¼ cup freshly-grated Pecorino Romano cheese
- 2 Tbs. minced shallot
- 2 cloves garlic minced
- Sea salt & cracked pepper to taste
DIRECTIONS
Oven-Roasted Tomatoes:
Preheat the oven to 300
°F. Combine the extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow, oven-proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2½ hours, or until the tomatoes are completely soft and become wrinkled. Allow to cool. This can be done a few days ahead of time and stored in the refrigerator until ready to make the quiche.
Olive Oil Pastry Crust:
In a medium mixing bowl, whisk together the flour, salt, and flaxseed meal. Add the olive oil and water, and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
On a lightly-floured board or parchment-covered surface, roll out the dough into a ¼"-thick round. Gently press into a 10" fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Preheat oven to 400
°F. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling:
Preheat the oven to 400
°F. Sauté the shallots until until lightly browned. Add the garlic and saut
é another minute. Combine the shallots, garlic, and basil with beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina over the bottom of the cooled crust. Arrange oven-roasted tomatoes over the cheese. Add the remaining cheese, including Romano Peccorina/ over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
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