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.
Ingredients
Shell
- 1/2 package chevré (herbed or plain) [usually found as a sausage-shaped log]
- 1c. basmati rice
- 2c. water
- butter
Filling
- 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
Directions
Shell
- Cook rice normally in water. Do not add anything.
- 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.
- Preheat oven to 350F
- 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
- Preheat oven to 250F
- Place tomatoes, halved lengthwise, on aluminium-foil-covered cookie sheet
- Cut tops off of garlic bulbs, and place on cookie sheet
- Roast tomatoes and garlic for 4 hours at 250F.
Quiche
- Preheat oven to 350F
- Use a small spoon to remove garlic cloves from roasted bulb.
- Arrange tomatoes and garlic in pie shell
- Beat eggs and cream together, and pour into pie shell
- Season with salt & pepper
- Cook until egg mixture is set (fork inserted into center comes out dry), about 1.5 hours
- Top quiche with parmesan cheese, and broil on high until cheese is golden (about 10 minutes)