Tomato & Goat Cheese Quiche
 
 
Ingredients
Filling:
  • 4 eggs
  • 2 c milk or cream (use cream for richer more
  • custardy quiche)
  • 1 lb plum tomatoes (about 6), cored,
  • quartered lengthwise, and seeded
  • 4 oz fresh goat cheese
  • 1 T chopped fresh parsley
  • 1 ½ t chopped fresh thyme or savory or
  • 3 T chopped fresh basil
  • ¼ t salt
  • pepper to taste
  • OR: Choice of fillings; spinach, mushrooms, onion, tomatoes, fresh basil, asparagus, broccoli, and choice of cheese including cheddar or Swiss
Flaky Pastry Crust
  • 2 ½ c all-purpose flour
  • 1 t white sugar or 1 T powdered sugar
  • 1 teaspoon salt
  • 1 c solid vegetable shortening, or ½ c shortening and 8 tablespoons (1 stick) cold unsalted butter (have also used unflavored cocunut oil)
  • Water
Instructions
Filling:
  1. In a bowl beat eggs one by one then pour in cream or milk. Whisk until smooth. Then slowly mash in with the back of a wooden spoon the goat cheese. Mix again and add herbs salt and pepper.
  2. Remove the pastry shell from the refrigerator and arrange the tomato quarters in the shell like the spokes of a wheel, with the pointed end (blossom end) toward the center of the quiche. Fill in the center with more tomato quarters. Pour the cheese mixture over the tomatoes and bake until the pastry and top are golden brown, about and hour. Let the quiche rest for 10 minutes to settle, then cut into wedges and serve.
Crust:
  1. Using a rubber spatula, thoroughly mix in a large bowl flour, sugar, and salt. Then add shortening by breaking the shortening into large chunks; if using butter, cut it into small pieces, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping vigorously with a pastry blender or by cutting in opposite directions with 2 knives, one held in each hand. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender or knives. When you are through, some of the fat should remain in pea-sized pieces; the rest should be reduced to the consistency of coarse crumbs or cornmeal. The mixture should seem dry and powdery and not pasty or greasy.
  2. Drizzle ⅓ cup plus 1 tablespoon ice water over the flour and fat mixture
  3. Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle 1 to 2 tablespoons ice water over the top.
  4. Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round fiat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling. Roll out the dough ⅛ inch thick and fit into a buttered 9-inch quiche, tart, or pie pan. Refrigerate while you prepare the filling.
  5. Cook at 400°on rack at the lowest position in the oven.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1242