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:

Quickview
504k Calories
13g Protein
34g Total Fat
35g Carbs
5% Health Score
Limit These
Calories
504k
25%

Fat
34g
52%

  Saturated Fat
18g
118%

Carbohydrates
35g
12%

  Sugar
3g
4%

Cholesterol
241mg
80%

Sodium
1071mg
47%

Get Enough Of These
Protein
13g
27%

Selenium
28µg
41%

Vitamin B2
0.52mg
31%

Folate
105µg
26%

Vitamin B1
0.38mg
25%

Vitamin A
1226IU
25%

Phosphorus
223mg
22%

Iron
3mg
18%

Manganese
0.36mg
18%

Vitamin B3
2mg
13%

Copper
0.24mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
11%

Calcium
101mg
10%

Vitamin D
1µg
9%

Vitamin B12
0.55µg
9%

Vitamin B6
0.17mg
8%

Zinc
1mg
8%

Magnesium
23mg
6%

Potassium
201mg
6%

Fiber
1g
5%

Vitamin C
4mg
5%

Vitamin K
4µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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