Tomato Basil Quiche With Goat Cheese Recipes

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TOMATO-BASIL QUICHE WITH GOAT CHEESE



Tomato-Basil Quiche With Goat Cheese image

I alwaysmake this for brunch parties, and everybody seems to love it. I get a lot of requests for the recipe, so now I can give my friends & family the RZ link. I use a frozen pie crust to keep it easy, but it would be even better with your favorite home-made pie crust. I hope you enjoy it as much as I do!

Provided by Spice Boy

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 frozen pie shell (9-inch, preferably deep-dish)
3 eggs
1 1/2 cups half-and-half
1 roma tomato
5 fresh basil leaves
1/4 cup goat cheese (approximately 4 oz)
1 dash nutmeg
salt and pepper

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.

TOMATO AND GOAT CHEESE TART



Tomato and Goat Cheese Tart image

The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Provided by Martha Rose Shulman

Categories     dinner, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
  • Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
  • Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO AND BASIL QUICHE



Tomato and Basil Quiche image

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

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.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

FRESH TOMATO AND GOATS CHEESE QUICHE



Fresh Tomato and Goats Cheese Quiche image

This quiche is the best I have ever had. It has a bit of a bite to it with the Chilli pepper sauce although you could leave this out. The parmesan pastry also adds to the flavour. This came from a BBC calendar for September.

Provided by Little Sand Fairy

Categories     Savory Pies

Time 1h15m

Yield 1 Quiche, 4-6 serving(s)

Number Of Ingredients 14

175 g plain flour
1 pinch salt
25 g parmesan cheese, finely grated
85 g butter, softened
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
350 g cherry tomatoes, halved
3 tablespoons fresh parsley, chopped
2 eggs
1 teaspoon Dijon mustard
150 ml double cream
4 teaspoons chilli hot pepper sauce
100 g goat cheese, sliced

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.

Nutrition Facts : Calories 697.5, Fat 47.3, SaturatedFat 27.3, Cholesterol 228.8, Sodium 582.5, Carbohydrate 50.5, Fiber 3.2, Sugar 4.6, Protein 19

ROASTED TOMATO, BASIL & PARMESAN QUICHE



Roasted tomato, basil & Parmesan quiche image

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Provided by Barney Desmazery

Categories     Afternoon tea, Lunch, Main course, Snack, Supper

Time 1h40m

Number Of Ingredients 8

300g cherry tomato
drizzle olive oil
50g parmesan (or vegetarian alternative), grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • When you remove the tart case from the oven, take out the tomatoes, too.
  • While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

GOAT CHEESE AND TOMATO TART



Goat Cheese and Tomato Tart image

Categories     Mixer     Tomato     Brunch     Bake     Lunch     Goat Cheese     Basil     Gourmet

Number Of Ingredients 17

For the crust
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1 cup yellow cornmeal
1 1/2 to 1 3/4 cups all-purpose flour
3/4 teaspoon salt
For the custard
1 1/2 tablespoons minced scallion
7 ounces mild soft goat cheese, mashed
2 large eggs, beaten lightly
1/2 cup heavy cream
1/4 cup minced fresh basil leaves
2 tablespoons olive oil
4 tomatoes (about 2 pounds), each cut into 1/3-inch-thick slices
1 garlic clove, minced
basil sprigs for garnish

Steps:

  • Make the crust:
  • In the bowl of an electric mixer stir together the yeast, the sugar, and 1/3 cup lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, the cornmeal, 1 1/2 cups of the flour, and the salt and blend the mixture, adding more water, 1 teaspoon at a time, as necessary to form a dough. Knead the dough, incorporating as much of the remaining 1/4 cup flour as necessary to form a smooth and elastic dough, for 3 to 5 minutes. Transfer the dough to an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down. Roll out the dough 1/8 inch thick on a floured surface, fit it into a greased 15- by 10 1/2-inch jelly-roll pan, crimping the edges decoratively, and bake the crust in the bottom third of a preheated 450°F. oven for 10 to 15 minutes, or until it is pale golden. Transfer the crust on the pan to a rack and let it cool for 10 minutes. The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature.
  • Make the custard:
  • In a bowl whisk together the scallion, the goat cheese, the eggs, the cream, the minced basil, salt and pepper to taste until the mixture is smooth.
  • In a large skillet heat the oil over moderately high heat hot but not smoking and in it sauté half the tomatoes with half the garlic for 1 to 2 minutes on each side, or until they are browned lightly, transferring them as they are sautéed to a plate. Sauté the remaining tomatoes with the remaining garlic in the same manner.
  • Spread the custard evenly over the crust and arrange the tomatoes in rows on it. Bake the tart in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until the custard is pale golden and set. Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes. Garnish the tart with the basil sprigs and serve it at room temperature.

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Top Asked Questions

What is roasted tomato quiche with goat cheese?
Roasted Tomato Quiche with Goat Cheese is a wonderful, flavorful, quick and easy quiche full of sweet roasted tomatoes, salty bacon, tangy goat cheese, basil pesto, and fresh rosemary.
Is cheese and tomato quiche with Basil good for lunch?
This Cheese and Tomato Quiche with Basil is perfect for brunch, a light lunch or even dinner. With its homemade flakey pastry, cheesy filling, sweet cherry tomatoes and fragrant herbs, this quiche will be delicious for any meal of the day!
What can I make with goat's cheese and tomatoes?
Add the tomatoes, olives and basil then top with the goat's cheese. Bake in the oven for 30 - 40 minutes or until the filling is firm and golden. Remove from the oven and leave to cool slightly before serving. Pastry - using a food processor is great for making this pastry, it's quick and easy.
How to make quiche with spinach?
Add the spinach. Cook and stir until wilted. Set aside. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper. Bake the quiche until the center is just about set, about 45-60 minutes.

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