On Tap Oil & Vinegar Recipe Detail

Oven Roasted Tomato Quiche

with EVOO Pastry Crust.

Ingredients:

Oven Roasted Tomatoes:

• 2 Tbsp Extra Virgin Olive Oil
• 2 cloves garlic, crushed
• Sprig fresh marjoram or oregano (optional)
• Sea salt
• Fresh ground pepper
• 1 lb meaty, low-water tomatoes (Roma)

Whole Wheat Extra Virgin Olive Oil Pastry Crust:

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/4 cup flaxseed meal
• 1/2 tsp fine sea salt
• 3/4 cup Extra Virgin Olive Oil
• 1/2 cup warm water

Quiche Filling:

• 7 large eggs, beaten
• 1 1/2 cups oven roasted tomatoes, drained thoroughly
• 2 Tbsp fresh basil, torn or chopped
• 1 1/2 cups Fontina, shredded
• 1/4 cup fresh Pecorino Romano, grated
• 2 Tbsp shallot, minced
• 2 cloves garlic, minced
• Sea salt & fresh cracked pepper to taste

Directions:

Oven Roasted Tomatoes:

Preheat oven to 300°F. Combine Extra Virgin Olive Oil, garlic, herbs, salt, and pepper in shallow oven proof dish. Slice tomatoes in half lengthwise, toss with oil and seasonings, and place cut side down in dish.

Bake 2 1/2 hours, or until tomatoes are completely soft and become wrinkled.

Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together flours, salt and flaxseed meal. Add olive oil and water and mix quickly with fork until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 400°F.

On lightly floured board or parchment-covered surface, roll out dough into 1/4" thick round. Gently press into 10" fluted tart pan with removable bottom. Cover tart with plastic wrap and refrigerate 30 minutes. Prick all over with tines of a fork.

Bake crust in preheated oven 15-18 minutes, until lightly browned. Cool before filling.

Quiche Filling:

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