TOMATO & GOAT CHEESE QUICHE
- 1.25 cups flour plus additional for rolling
- 1 t. sugar
- 1/2 t. salt
- 1/2 cup cold butter, cut up
- 2-3 T. ice water
- 2 T. olive oil
- 12 oz. green onions or shallots, finely chopped (1 3/4 cup)
- 1/8 t. cayenne5 large eggs1 3/4 cups whole milk
- 4 oz. crumbled goat cheese
- 3/4 cup chopped seeded plum tomatoes
Preparation time 35mins
Cooking time 180mins
In food processor with knife blade, blend flour sugar and 1/4 t. salt. Add butter and pulse until coarse crumbs. form. Sprinkle in ice water 1 T. at a time and pulse until large moist crumbs just begin to form.
Shape dough into disc and refrigerate 30 min. or overnight. If overnight let stand at room temp. 30 min before rolling.
Preheat oven to 375. On lightly floured surface roll out a 13 inch circle. ease dough into deep 10" quiche plate. Gently press into bottom & up sides without stretching. Freeze 15 min.
Line shell with foil, fill with pie weights and bake 25-30 min. until dry to touch. Remove weights & foil and bake 15 min. longer until golden. Place on jelly roll pan.
In 12 " skillet heat oil on medium. Add onions, cayenne & 1/8 t. salt. Cook 6-8 min. until tender.
In large bowl, whisk eggs until blended. Whisk in milk until smooth.. Stir in goat cheese, tomatoes, cooked onions and 1/8 t. salt. Carefully pour into hot crust. Bake 30-35 m in. longer until edges are set and center jiggles slightly. Cool on wire rack. Serve warm or room temp.