Try this Roasted Tomato, Herb, and Goat Cheese Quiche recipe, or contribute your own.
Suggest a better descriptionCombine flour and salt, add butter and vegetable shortening. Work it in lightly with the tips of your fingers or a pastry blender until there are pea-sized chunks. Sprinkle the dough with ice water. Blend the water into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add a little more ice water, a teaspoon at a time, until the dough just comes together.
Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes (or up to 3 days).
On a lightly floured surface, roll out the dough, lifting and turning the dough as you roll to ensure that it isn’t sticking. Roll from the center of the dough outwards until your dough circle is about 3 to 4 inches larger than your pie dish. Roll the dough gently around your rolling pin and transfer it to a 9-inch pie dish. Carefully unroll the dough and drape it over the dish. Press the dough into the dish so that it fits snugly. Trim the edges, leaving ¼-inch of overhang. If you like, crimp the crust or use the tines of a fork to create a decorative edge.
Brush the dough with egg yolk and refrigerate. Set a rack in the lowest position in the oven. Preheat the oven to 400°F. Peel, seed, core, and quarter tomatoes. Roast on a greased or parchment-lined baking sheet for 15 minutes. Crumble and blend with the back of a wooden spoon until smooth in large bowl: soft fresh goat cheese, half-and-half and milk. Add and whisk until smooth: eggs, parsley, thyme, salt, and black pepper.
Arrange most of the tomato quarters in the prepared pastry 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (997g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1358 | ||
Calories from Fat: 1190 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.3g | 176 % | |
Saturated Fat 73g | 365 % | |
Monounsaturated Fat 40.5g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 816.9mg | 251 % | |
Sodium 235.4mg | 8 % | |
Potassium 1837.8mg | 48 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 19.8g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1358
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