TOMATO AND GOAT CHEESE QUICHE
6 servings
Roll out and line a 9-inch tart or pie pan with:
- ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
Blind bake the crust. While still warm, brush the baked crust with:
- Beaten egg yolk
Refrigerate. Place a rack in the lowest position in the oven. Preheat the oven to 400°F. Core, quarter, and seed:
- 1 pound tomatoes
Blend with the back of a wooden spoon in a large bowl until smooth:
- 6 ounces fresh goat cheese
- 1¼ cups half-and-half
Add and whisk until smooth:
- 3 large eggs
- 1 tablespoon chopped parsley
- 1½ teaspoons chopped thyme or 3 tablespoons chopped basil
- ¼ teaspoon salt
- Black pepper to taste
Arrange most of the tomato quarters in the prepared pie shell like the spokes of a wheel. Fill in the center with the remaining tomato quarters. Pour the cheese mixture over the tomatoes. Bake until the top is golden brown, 40 to 45 minutes. Let rest for 10 minutes before slicing.