Tomato & Goat Cheese Quiche Recipe
Combine flour, sugar and 1/4 tsp salt in a food processor. Process until combined. Add butter. Pulse just until coarse crumbs form. Add vinegar and pulse just until mixture starts to form a ball. Remove dough and gather into a ball.
Lightly spray a 9-in tart pan (with removable bottom) with oil. Place dough in centre of pan. Using the palm of your hand, press dough from middle of pan to edges. With fingers, press dough up sides of pan until dough is even with the rim. Pastry will be very thin. Refrigerate until firm, about 30 minutes.
Position rack in bottom third of oven, then preheat to 400°F. Place tart shell on a baking sheet.
Whisk eggs in a medium bowl. Whisk in milk, cream, black pepper and remaining 1/4 tsp salt. Gently stir in goat cheese and chives. (Mixture will be lumpy).
Arrange tomato wedges in a circular pattern on chilled crust. Slowly pour in egg mixture. Swirl to evenly distribute chives.
Bake until centre of filling is set when pan is jiggled, about 35 to 40 minutes. Let stand 15 minutes before serving.
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Last updated: August 17th, 2021
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