Tomato Quiche
Serves 8
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup pastry flour
- 2 tbsp sugar
- 1 tbsp salt
- 8 oz butter (2 sticks), sliced & cubed
- 1 large egg (preferably cold)
Filling
- 8 large eggs
- ½ cup sun-dried tomatoes
- ½ cup shredded Parmesan cheese
- 3½ cups (28 oz) half & half
- pinch of salt
- dash of grated nutmeg
- ½ pint (2 handfuls) cherry tomatoes, halved
Equipment
- stand mixer with paddle attachment
- 8” x 3” pastry ring mold
- parchment paper-lined baking sheet
- rolling pin
- food processor
How-to
Make Dough
- Add both flours, sugar, and salt to the bowl of a stand mixer. Mix on low speed to combine
- Add chilled butter and mix on low to start, then bump up one speed and mix until the ingredients look like wet sand (called sablé), about 3 minutes
- Reduce to low speed and add egg. Mix for about 30 seconds. Dough will still seem crumbly but will hold together when squeezed. [If the dough is a little sticky, chill in the refrigerator for 10-15 minutes before continuing]
Roll & Form Crust
- Preheat oven to 350º
- Set a ring mold (8" x 13") on a baking sheet lined with parchment paper. Coat rolling surface with flour
- Use your hands to press dough together and smear against the work surface (called fraisage) until it forms a ball. Press flat into a disk and then roll with a rolling pin from the center out, adding flour to the work surface as needed, until the crust is 14-16" in diameter. Roll dough onto the rolling pin and transfer to the ring mold
- Gently unroll and fold into the mold, pressing the crust to the sides and into the bottom corners
- Use offset spatula or knife to cut off excess above the rim and patch any holes or tears. Refrigerate 30 minutes
Make Custard Filling
- Add sun-dried tomatoes and Parmesan cheese to a food processor and pulse until combined into a chunky paste
- Whisk together eggs and half & half in a medium bowl until yolks are broken up. Add salt and grated nutmeg, then whisk in tomato and cheese mixture
Bake & Serve
- Line the bottom of the crust with cherry tomato halves and pour custard mixture over the top
- Bake 60-75 minutes or until the tip of an offset spatula or knife inserted into the middle of the custard doesn't release any liquid. [If the top is browning too quickly, cover loosely with aluminum foil]
- Let cool at least 15-20 minutes before removing ring mold
- Run a knife along the edge of the mold to loosen the crust and gently lift the edge of the quiche to slide a serving plate underneath