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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:

1 cup whole wheat flour
1 cup unbleached all-purpose flour ¼
¼ cup flaxseed meal
½ teaspoon fine sea
¾ cup Ultra Premium Extra Virgin Olive Oil
½ cup warm water

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.

Oven Roasted Tomato Quiche with Olive Oil Pastry Crust

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