Tomato Basil Quiche With Goat Cheese Recipes

TOMATO AND BASIL QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
• Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

FRESH TOMATO AND GOATS CHEESE QUICHE

Steps:

• Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
• Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
• Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
• Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
• Remove beans and paper and bake for 10 minutes.
• Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
• Fry the Shallot and garlic in the oil for 4 minutes.
• Mix with tomatoes and parsley in a bowl. Spoon into pastry.
• Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
• Allow to cool slightly before serving.

TOMATO-BASIL QUICHE WITH GOAT CHEESE

Steps:

• Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes.
• Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.).
• Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit.
• Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
• Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.).
• Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.

MOZZARELLA, TOMATO AND BASIL QUICHE

Steps:

• Preheat the oven to 350°F or 180°C.
• Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
• Prick the base of the pastry with a fork.
• Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
• Mix the eggs and cream together and season with salt and pepper to taste.
• Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
• Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
• Let stand for 5 minutes before cutting.
• Serve hot or cold!

TOMATO BASIL QUICHE

Steps:

• Spread Mustard in the bottom of the Pie crust.
• Place fresh Basil over mustard enough to cover bottom
• Spread slices of Gruyere cheese over Basil.
• Spread Tomatoes over Cheese.
• In a separate bowel beat eggs and cream, then pour over tomatoes.
• Add pepper to taste.
• Bake at 350-375 for 45mins or until eggs and crust look done
• Let rest 15 mins before cutting.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

EASY TOMATO BASIL QUICHE

Steps:

• Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
• Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
• In a separate pan, melt the butter and brown the onions.
• In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
• Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
• The second layer is the onions, also try to spread these as evenly as possible.
• The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
• Finally, pour the flour, cream and eggs mix over the tomatoes.
• Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
• Let the quiche stand for 10 minutes before serving,.