Herbs De Provence Oven Roasted Tomato Quiche
Course: Breakfast, BrunchCuisine: FrenchDifficulty: LongPrep time
3
hours15
minutesCooking time
25
minutesRoast Tomato Blend
2 tbs. AOOC Herbs De Provence OO
2 cloves garlic, crushed
2 tsp Basiks Italian Seasoning
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
- Whole Wheat AOOC EVOO Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
3/4 cup mild AOOC Extra Virgin Olive Oil
1/2 cup warm water
- Quiche Filling
7 large eggs, beaten
1 /2 cups oven roasted tomatoes, drained
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust recipe above
Directions
- Preheat the oven to 300 F. Combine the AOOC Herbs De Provence olive oil, garlic, Basiks Italian Seasoning in a shallow oven proof dish. Slice the
tomatoes in half lengthwise, toss with the oil and seasonings, and
place cut side down in the dish.
- Bake for 2 1/2 hours, or until the tomatoes are completely soft and
become wrinkled - Whole Wheat EVOO Pastry Crust
- Whisk together the flour, salt and flaxseed meal. Add the olive oil
and water and mix quickly with a fork until it comes together in a
ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. - Preheat oven to 400 degrees. On parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Press into a 10-inch fluted tart pan with a removable bottom. Cover with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
- Bake crust in preheated oven for 15 to 18 minutes, until lightly
browned. Cool before filling. - Filling and Finishing
- Preheat the oven to 400. Saute the shallots until lightly browned.
Add the garlic and saute another minute. Combine the shallots,
garlic, and basil with the beaten eggs. Season with salt and pepper to
taste. - Sprinkle 1 cup of Fontina cheese over the bottom of the crust.
Arrange the oven roasted tomatoes over the cheese. Add the
remaining cheese, including Romano over the tomatoes. Pour the
egg shallot mixture over the top. - Bake for 25 minutes or until the
filling is set, slightly puffed and golden brown. Enjoy!
Notes
- Add a reduction of the AOOC Lavender Dark Balsamic to drizzle once this has finished baking! In a non-stick pan heat the lavender balsamic low and slow until you get a nice thick dressing that will enhance the flavors in this delicious quiche.
