Sunday, August 25, 2013

Another Little Brunch

Roasted Tomato Quiche with Savory Cheddar Crust

I'll be the first to admit this was something I put together only because I had all this stuff in my fridge. It was pretty good. Side-note, I'm getting really good at eyeballing ingredients and ending up with the perfect amount of pastry crust. This is another hangover-adjacent brunch recipe as you can prepare it the night before. If you make these in mini-pies your belly won't look as fat at the beach. 

you will need the following

for the crust
3/4 c flour
2 tbsp butter
1/4 tsp 
1/4 tsp Italian herb blend
shredded cheddar
salt & pepper

for filling 
4 plum tomatoes (sliced)
3 eggs
1/2 milk
onion slices
shredded cheddar 
Italian herb blend
salt & pepper

Step 1: Oven to 375. Slice tomatoes and lay on a baking sheet dowsed in oil and herbs. Bake 30 minutes. 

Step 2: While tomatoes roast, mix dry crust ingredients. Chop in butter and push together with a spoon. Once butter is spread spill in a tablespoon ice water and cheese until dough forms. Chill and then roll out. 

Step 3: While crust chills, whisk eggs, milk, herbs and spices. Roll out dough and start building. 

Step 4: Stack tomatoes, onions and cheese. Fill in with egg mixture. Bake at 375 until set (about 45 minutes). To reheat, bake at 325 for 20 minutes. 

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