Quiche - Tomato and Goat Cheese

By grammadot

Ingredients

• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut up
• 2 to 3 tbs ice cold water
• 2 tbs extra virgin olive oil
• 1 3/4 cups chopped shallots
• 1/8 tsp cayenne pepper
• 5 extra large eggs
• 1 3/4 cups whole milk
• 4 oz goat cheese, crumbled
• 3/4 cup chopped, seeded pum tomatoes
• parsley for garnish

Preparation

Step 1

In food processor with knife blade attached, blend flour, sugar, and 1/4 tsp salt. Add butter pieces; 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 a flat disc; wrap in plastic wrap and refrigerate 30 minutes or overnight (if overnight, remove from refrigerator 30 minutes before rolling).
Preheat ove to 350. On lightly floured surface, with floured rolling pin roll dough into a 13" round, Ease dough round into deep 10" quiche plate; gently press against bottom and upside of pan 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 15 minutes or until golden brown. Place crust on sheet pan.
While crust bakes, in 12" skillet, heat oil on medium. Add onions, cayenne, and 1/8 tsp salt. Cook 6 to 8 minutes or until tender, stirring occasionally.
In a large bowl, whisk eggs until blended. Whisk in milk until smooth. Stir in goat cheese, tomatoes, cooked onions, and 1/8 tsp 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 chopped parsley.