View Cart

Breakfast & Brunch

Roasted Tomato Quiche with Olive Oil Crust

Ingredients:

OVEN ROASTED TOMATOES
2 tbsp Premium Extra Virgin Olive Oil
2 cloves garlic, crushed
A sprig of fresh rosemary
Sea salt
Fresh ground pepper
1 pound meaty, tomatoes, such as Roma

WHOLE WHEAT OLIVE OIL PASTRY CRUST
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, Premium Extra Virgin Olive Oil
1/2 cup warm water

QUICHE FILLING
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic, minced
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust (recipe here)

OVEN ROASTED TOMATOES
Preheat the oven to 300ºF. Combine the Premium Extra Virgin Olive Oil, garlic, rosemary, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.

WHOLE WHEAT OLIVE OIL PASTRY CRUST
In a medium mixing bowl, whisk together flour, salt and flaxseed meal. Add Premium Extra Virgin Olive Oil and water and mix quickly with a fork until it comes together into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400ºF.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

QUICHE FILLING 
Preheat the oven to 400ºF. Sauté the shallots until until lightly browned. Add garlic and sauté another minute. Combine shallots, garlic, and basil with beaten eggs. Season egg mixture with salt and pepper to taste.
Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add remaining cheese, including Romano over the tomatoes. Pour egg-shallot mixture over the top. Bake in oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.

Please click here to read our COVID-19 updates.

Pin It on Pinterest

Share This