Heirloom Tomato and Basil Quiche with Paté Brisee Crust Recipe

Ingredients

• 2½ cups all-purpose flour, plus more as needed
• 1 teaspoon salt
• 8 ounces (2 sticks) unsalted cold butter, cut into ½-inch dice or frozen in stick form and shredded
• ¼ to 1/3 cup ice water
• 1 pastry-lined 9-inch tart pan with removable bottom
• 2 to 3 large heirloom tomatoes
• 12 smaller teardrop tomatoes, various colors, cut in half
• 2 teaspoons extra virgin olive oil
• 2 shallots, peeled and minced
• 1 garlic clove, minced
• 4 large eggs
• 1 cup half and half
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 pinch of white pepper
• 3 tablespoons chopped basil leaves; plus 2 tablespoons thinly sliced basil for garnish
• 1½ cups grated Gruyere or Swiss cheese