Chevré Quiche Tart

Over time, I've perfected this quiche recipe. It is an easy recipe to make, but NOT a quick meal. There's a lot of waiting for things to cook. Don't expect to eat it until at least 6 hours after starting. This is because the shell is scratch-made, and most of the ingredients are slow-roasted.

However, with the exception of the final quiche step, everything can be made a day or two ahead of time and refrigerated. One warning, however... slow roasted plum tomatoes are FANTASTIC. You may want to make extra.



  • 1/2 package chevré (herbed or plain) [usually found as a sausage-shaped log]
  • 1c. basmati rice
  • 2c. water
  • butter


  • 2 bulbs garlic
  • 5 plum tomatoes
  • 8 large eggs
  • 1/2 package chevré (herbed or plain) [usually found as a sausage-shaped log]
  • 1/4c. 18% cream
  • 1/4c. grated parmesan



  1. Cook rice normally in water. Do not add anything.
  2. Once rice is fully cooked (and drained), mix in half the package of chevré and stir until well combined. This works better if the rice is still warm.
  3. Preheat oven to 350F
  4. Grease a pie plate with butter, and form rice-chevré mixture into a shell with even thickness. Bake at 350F until firm and browned (1-2 hours)

Roasted Fillings

  1. Preheat oven to 250F
  2. Place tomatoes, halved lengthwise, on aluminium-foil-covered cookie sheet
  3. Cut tops off of garlic bulbs, and place on cookie sheet
  4. Roast tomatoes and garlic for 4 hours at 250F.


  1. Preheat oven to 350F
  2. Use a small spoon to remove garlic cloves from roasted bulb.
  3. Arrange tomatoes and garlic in pie shell
  4. Beat eggs and cream together, and pour into pie shell
  5. Season with salt & pepper
  6. Cook until egg mixture is set (fork inserted into center comes out dry), about 1.5 hours
  7. Top quiche with parmesan cheese, and broil on high until cheese is golden (about 10 minutes)