TOMATO AND GOAT CHEESE QUICHE

Quiche is a custard containing small bits of vegetables and/or cheese baked in a tart or pie crust. The basic proportions are 3 to 4 whole eggs for every 2 cups of milk. Using cream in place of milk or replacing one whole egg with 2 yolks gives you a richer, more custardy quiche. Quiche is traditionally prepared in a prebaked tart shell brushed with egg yolk to help prevent it from becoming soggy.

Ingredients:

1/2 recipe Flaky Pastry Dough
1 pound plum tomatoes (about 6), cored, quartered lengthwise, and seeded
4 ounces fresh goat cheese
3/4 cup half-and-half or heavy cream
1/2 cup milk
3 large eggs
1 tablespoon chopped fresh parsley
1 l/2 teaspoons chopped fresh thyme or savory or 3 tablespoons chopped fresh basil
1/4 teaspoon salt
Ground black pepper

Directions:

Prepare 1/2 recipe Flaky Pastry Dough. Roll out the dough 1/8-inch thick and fit into a buttered 9-inch quiche, tart, or pie pan. Refrigerate while you prepare the filling.

Set a rack in the lowest position in the oven. Preheat the oven to 400 degrees F.

Prepare the tomatoes and set aside.

Crumble goat cheese into a bowl. Slowly mash in the cream and milk with the back of a wooden spoon until smooth. Add the eggs, herbs, salt, and pepper and whisk until smooth.

Remove the pastry shell from the refrigerator and arrange the tomato quarters in the shell like the spokes of a wheel, with the pointed end (blossom end) toward the center of the quiche. Fill in the center with more tomato quarters. Pour the cheese mixture over the tomatoes.

Bake until the pastry and top are golden brown, 40 to 45 minutes.

Let the quiche rest for 10 minutes to settle, then cut into wedges and serve.