Oven Roasted Tomato Quiche with EVOO Crust
Oven Roasted Tomato Quiche with EVOO Crust
Print Recipe
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Oven Roasted Tomato Quiche with EVOO Crust
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Print Recipe
|
| Servings | Prep Time | Cook Time | Passive Time |
| 6servings | 20minutes | 45minutes | 30minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time | Passive Time |
| 45minutes | 30minutes |
Ingredients
- Roasted Tomatoes
- 2 tbsp Frescolio Basil Infused Olive Oil
- 2 cloves garlic mashed
- 1 lb roma tomatoes
- 1 sprig fresh oregano optional
- Whole Wheat EVOO Pastry Crust
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 cup flaxseed meal
- 1/2 tsp sea salt
- 3/4 cup Frescolio Rosemary Infused Olive Oil
- 1/2 cup warm water
- Quiche Filling
- 7 large eggs beaten
- 11/2 cups oven roasted tomatoes drained
- 2 tbsp fresh basil chopped
- 11/2 cup fontina cheese shredded
- 1/4 cup romano cheese grated
- 2 tbsp shallot minced
- 2 cloves garlic minced
- sea salt
- pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Oven Roasted Tomatoes
- Preheat the oven to 300 F. Combine the EVOO, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
- Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Whole Wheat EVOO Pastry Crust
- In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the EVOO and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes
- Preheat oven to 400 degrees.
- On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
- Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
- Preheat the oven to 400 F.
- Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste.
- Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top.
- Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Recipe Notes
Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
This recipe uses Frescolio's Basil Infused EVOO and the Rosemary Infused EVOO. You could also try either of the following EVOOs for a different taste: