Name: Roasted Tomato and Herb Quiche
Prep time: 90 min
Cook time: 85 min
Total time: 175 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 1/2 tsp fine salt, for the crust; 1/2 cup cold unsalted butter, cut into cubes; 3 to 4 tbsp ice water; 1 pint cherry tomatoes, halved; 1 tbsp olive oil; 1 shallot, minced; 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; 1 cup gruyere cheese, grated; 1 tbsp fresh thyme leaves; 2 tbsp fresh basil, torn, plus small leaves to finish; 1/8 tsp freshly grated nutmeg; to taste salt and black pepper, for the filling

Roasted Tomato and Herb Quiche

4.9 from 79 home cooks Free

An all-butter crust with fluted edges holds a silky Gruyere custard that barely sets, topped with sweet roasted cherry tomatoes and fresh thyme and basil. It slices cleanly at room temperature, which makes it an easy centerpiece for a brunch table or a holiday morning.

Prep

1 hr 30 min

Cook

1 hr 25 min

Total

2 hr 55 min

Serves

Level

Hard

Cuisine

French

Method

Step 1: Pulse the flour and salt in a food processor, add the cold butter and pulse until the pieces are the size of peas. Drizzle in the ice water a tablespoon at a time, pulsing, just until the dough holds together when squeezed. Flatten into a disk, wrap and chill for 1 hour.
Step 2: Heat the oven to 425F. Toss the tomatoes with the olive oil, salt and pepper, arrange cut side up on a parchment-lined sheet, and roast for 20 minutes, until slumped and lightly browned at the edges. Lower the oven to 400F.
Step 3: Roll the dough into a 12-inch round and ease it into a 9-inch fluted tart pan with a removable bottom, pressing it into the ridges. Trim the edge flush and freeze for 10 minutes.
Step 4: Line the crust with parchment, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and bake 8 to 10 minutes more, until the base looks dry and pale gold. Lower the oven to 325F.
Step 5: Whisk the eggs, cream, milk, shallot, thyme, torn basil, nutmeg, 1/2 teaspoon salt and some pepper until smooth.
Step 6: Set the tart pan on a baking sheet and scatter the Gruyere over the warm crust. Pour in the custard, then arrange the roasted tomatoes on top, cut side up.
Step 7: Bake for 35 to 40 minutes, until the edges are set and the center wobbles slightly like gelatin when you nudge the pan. Cool for at least 30 minutes, then scatter with small basil leaves and slice.

Kitchen note

A low 325F oven lets the custard set before the eggs overcook; at higher heat the proteins tighten too fast, squeezing out liquid and leaving the filling weepy and curdled.