Friday, October 1, 2010

Tomato-Goat Cheese Quiche

Jut like thousands of yuppies before me, I love brunch. But mostly, I really love to go out for brunch. Making myself a (read: multiple) mimosas at home while Mark stares at me and the 10AM clock judgementally isn't as fun as ordering them out. So when I actually make something special for breakfast/brunch, I want it to be something that Mark and I will both like (otherwise we should go out and each order our own thing). I also want it to be something that I can nibble on around 3-4pm without (too much) guilt. I often turn to making a simple quiche. Quiche is a very versatile dish that you can eat for breakfast, lunch, dinner, or brunch. This ones is nice because there are many contrasts in taste and texture. The creamy, sharp goat cheese against the charred, but still sweet tomatoes. It just really works. I also love it for lunch the next day. You can add all kinds of ingredients to this basic recipe, but if you've got these ingredients around, I think this one is really fantastic.
Tomato-Goat Cheese Quiche
12-15 cherry tomatoes
1/2 small onion or 1 shallot
2-3 oz. goat cheese
small bunch flat leaf parsley (or other herb that you like)
8 eggs
1 roll of Pillsbury pie dough*
3-4 Tbs. corn flour (or regular four for rolling out pie dough)
salt and pepper
*Don't even THINK about trashing me for using store bought pie dough for a quiche. For a pie, the crust is tied for the most important thing. For a quiche? It's really not. It just keeps the delicious eggs and goat cheese from oozing everywhere. I'm not getting out my food processor for a quiche. Now way, no how.

1. Slice the tomatoes in half and slice the onions into thin strips.
2. Turn the heat on high in a non stick pan and throw the tomatoes in with olive oil. You want to get a nice char on the tomatoes so that the water evaporates out of the tomatoes and leaves the concentrated tomato sweetness.
3. Once they are charred, add the onions, turn down the heat, sprinkle with salt and pepper, and cook for 4-5 minutes until then onions are tender. Set this mixture aside to cool slightly while you get on with the crust and the eggs.
4. Sprinkle flour (corn or white) on a large working surface and lay out your roll of pie dough. Use a rolling pin to roll out the dough so that it is large enough to fit your quiche plate.
5. Drape the dough over your quiche dish. Dough is very smart, if you stretch it, it will just shrink back while you cook it, so don't try to stretch it to fit in areas, just cut some dough from an area with excess and put it where you need it.
6. Trim the excess dough around the edges and place the quiche dish on a baking sheet. Use a fork and pierce the bottom of the quiche dough so that when you bake it, the dough won't rise too much. 7. Bake the quiche crust in a 375 oven for 10 minutes and remove.
8. Beat eggs together and sprinkle with salt and pepper.
9. Finely chop parsley and add to the eggs.
10. Assemble quiche by pouring eggs into the lightly baked quiche crust, sprinkle tomato and onion mixture evenly throughout. Dot dime-sized pieces of goat cheese around the dish so that the goat cheese is evenly spread throughout the dish.
11. Bake for 45 minutes at 375 until the eggs are cooked through.
10. Remove the edges from your quiche dish and admire your handiwork.
Slice up and enjoy!

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