frozen pie shell (9-inch, preferably deep-dish)
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
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.
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