Burst Tomato Goat Cheese Quiche – Fustini's Oils & Vinegars
This Burst Tomato Goat Cheese Quiche features sweet roasted tomatoes, creamy goat cheese, and a flaky crust—perfect for brunch, lunch, or a light dinner!
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Cooking tools:
- Food processor
- Rolling pin
- Tart pan
- Pie dish
- Pastry brush
- Sifter
- Grater
- Skillet
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1/2 teaspoon Fustini's Iron Fish Honey vinegar
- 1/4 cup ice-cold water or chilled brandy
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg + a few drops of water beaten together
- 1-pint grape tomatoes
- 1/2 tablespoon Fustini's Basil Crush olive oil
- 6 large eggs
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated gruyere cheese
- 1 tablespoon Fustini's Tuscan Spice blend
- 3 tablespoons chopped fresh basil plus extra for garnish
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 ounces thinly sliced prosciutto torn into pieces
- 4 ounces goat cheese crumble
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