Roasted Tomato Quiche

Roasted Tomato Quiche

Cook Time 2-3 hours | Servings 6

Ingredients

Crust
1 ¼ cups all-purpose flour
1 tbsp sugar
½ tsp kosher salt ¼
10 tbsp cold unsalted butter, cubed
2 to 4 tbsp ice water, as needed

Filling 
4 large eggs
1 cup whole milk
¼ tsp. table salt
⅛ tsp. ground black pepper
3 or 4 large Roma tomatoes, sliced into thin rounds
1 - ½ cups grated Gruyère cheese

How to Make It

Using a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture forms coarse crumbs with some larger chunks of butter.

Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and form into a ball. Wrap in plastic wrap and refrigerate for at least one hour, up to overnight.

Roll out pie dough and fit into a 9" fluted pie plate or tart pan. Crimp edges and refrigerate until ready to be filled.

Position the oven rack in the lower third of the oven and heat the oven to 350°F.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the salt and pepper.

Layer the tomatoes and cheese in the chilled quiche crust. Pour the egg mixture into the crust, filling nearly to the top.

Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and cool for 10 minutes before cutting. Serve warm.