Slow-roasted cherry tomato and peppered goat's cheese quiche
Slow-roasted cherry tomato and peppered goat's cheese quiche might be a good recipe to expand your side dish collection. This recipe makes 6 servings with 512 calories, 14g of protein, and 35g of fat each. For $1.95 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 194 would say it hit the spot. A mixture of eggs, butter, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Simply Delicious Food. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a rather cheap recipe for fans of Mediterranean food. With a spoonacular score of 44%, this dish is solid. If you like this recipe, you might also like recipes such as Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese, Burst Tomato, Prosciutto and Goat Cheese Quiche, and Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
3 tablespoons Balsamic vinegar
125g cold butter, cubed
100g cherry tomatoes, on the vine
100g chèvre
200g Crème fraîche
1 egg yolk
4 extra-large eggs
250g flour
3-4 tablespoons ice water
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sea salt flakes
pinch of sugar
1 teaspoon fresh white pepper
Equipment:
food processor
bowl
oven
baking pan
whisk
Cooking instruction summary:
To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.Tip out of the processor onto a floured surface and bring together into a disc.Wrap in clingfilm and place in the fridge to rest for 15 minutes.When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.Remove the pastry from the fridge and place a few tomatoes into each pastry case.Pour over the egg mixture and dot the surface with some of the chèvre.Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.Remove from the oven and allow to cool to room temperature before serving.
Step by step:
1. To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
2. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.Tip out of the processor onto a floured surface and bring together into a disc.Wrap in clingfilm and place in the fridge to rest for 15 minutes.When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.To make the roasted tomatoes, pre-heat the oven to 200°c.
3. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
4. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape.
5. Remove from the oven and turn the oven down to 180°c.To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
6. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
7. Pour over the egg mixture and dot the surface with some of the chèvre.
8. Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
9. Remove from the oven and allow to cool to room temperature before serving.
Nutrition Information:
covered percent of daily need
