Tomatobasilquichewithgoatcheese Recipes

FRESH TOMATO AND GOATS CHEESE QUICHE

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.

TOMATO-BASIL QUICHE WITH GOAT CHEESE

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 BASIL QUICHE

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.

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

ROASTED TOMATO QUICHE

Steps:

• Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.

ROASTED TOMATO, BASIL & PARMESAN QUICHE

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.