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.