Sunset Hush Cooking

Roasted Tomato & Garlic Quiche

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Sunset Hush Homemaking

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Ingredients

For an 11” (28 cm) shallow tart pan:

  • 240 g flour (cake, all-purpose or whole-wheat flour, with low protein content: 8-10%)
  • 120 g cold butter
  • 1/4 tsp fine salt
  • 2-4 tbsp ice-cold water

Veggie filling:

  • 500 g cherry tomatoes
  • 150-170 g peeled garlic cloves (about 3 bulbs)
  • high-smoke-point neutral oil, to coat the vegetables
  • a big pinch of coarse salt

Liquid filling (migaine):

  • 4 eggs
  • 240 ml cooking cream (20% fat)
  • 1/2 tsp coarse salt
  • freshly cracked black pepper (to taste)
  • a pinch of red chilli flakes
  • 1/4 tsp nutmeg
  • juice from the tomatoes (about 2 tbsp)
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried oregano
  • 120 g shredded semi-hard cheese (like Gouda, Emmentaler, Gruyère)
  • 30 g parmesan

Directions

Quiche crust:

  1. Mix flour (240 g) and fine salt (1/4 tsp).
  2. Cut cold butter into cubes, with about 1 cm sides (1/2 in).
  3. Rub the butter into the flour with your fingers until the mixture has a texture of wet sand. Or pulse flour with butter cubes in a food processor.
  4. Start pouring ice cold water, 1 tbsp at a time and mixing the dough. Stop adding water when you can press the tough into a single ball. Do not overwork the dough, to avoid excessive gluten development. You will need about 2-4 tbsp of water, depending in your flour.
  5. (Optional) Smear the dough rapidly on the counter with the heel of your hand until you see no butter pieces in the dough – this will allow butter to blend evenly in the dough. This technique is called “fraisage” in French.
  6. Shape the dough into a 1 cm thick disc, cover it to prevent drying out (with parchment paper, plastic wrap, or place into a bowl and cover with a plate). Refrigerate the dough to rest for at least 30 minutes. 2 hours will be better. You can keep it in the fridge for up to 2 days.
  7. Remove the dough from the fridge and roll it out into a 3-4 mm thick circle, wide enough to fill the baking pan and the edges. Make sure the edges of the circle are not thin, they should be as thick as the rest of the dough. See the tips below on rolling out the dough.
  8. Transfer the dough into the baking pan. Press it tightly into the crease.
  9. Trim the edges, either with a knife (pushing it from the inside of the pan to the outside, to have a nice clean edge), or by rolling a rolling pin on top of the tart pan.
  10. Dock the bottom with a fork evenly.
  11. Put a sheet of parchment paper into the pan and press it in, so that it fully sticks to the bottom and the creases.
  12. Put the baking pan with the dough into the freezer while you preheat the oven to 190 C / 375 F.
  13. Once the oven is hot, remove the dough from the freezer and fill the parchment paper with pie weights.
  14. Bake the crust with weights until the edges of the crust are set and dry (about 20 minutes).
  15. Remove the weights and let the crust bake for another 5-10 minutes, until the bottom is set and dry.
  16. Remove the crust from the oven. Let it cool slightly before adding the filling, until it is no longer hot.

Veggie filling:

  1. Cut cherry tomatoes (500 g) in half and put them onto a baking tray. Sprinkle them with coarse salt and drizzle with oil. Mix to coat them evenly with oil.
  2. Prepare garlic for roasting. Peel all the garlic cloves (150-170 g peeled). Put them on a sheet of aluminum foil, sprinkle with salt and drizzle with oil. Mix to get the garlic coated evenly with oil. Wrap the garlic cloves in foil and put them onto the baking tray.
  3. Roast at 200 C / 400 F for about 25 minutes, until tomatoes soften, release juice and start getting just a little charring. You can turn on convection mode to speed up the process if it’s too slow, but keep an eye on the veggies so they don’t burn. Garlic should be soft and slightly golden. Do not over roast the garlic as it will likely turn bitter.
  4. Remove the tray from the oven and let the veggies cool down slightly before assembling the quiche, until they are no longer hot to touch.

Liquid and cheese filling:

  1. Grate semi-hard cheese (120 g) on the coarse side of a box grater.
  2. Finely grate parmesan (30 g).
  3. Mix cooking cream (240 ml / 1 cup), eggs (4), room temperature or slightly warm (not hot) juice from roasted tomatoes (it has SO much flavour!), coarse salt (1/2 tsp), freshly cracked black pepper, red chilli flakes (a pinch), nutmeg (1/4 tsp), and optionally dried thyme, dried basil, dried marjoram, dried oregano (1/4 tsp each). Whisk until combined.

Assembling and baking:

  1. Mash roasted garlic with a fork.
  2. Spread the mashed garlic evenly on the bottom of the crust.
  3. Transfer roasted cherry tomato halves into the crust and spread them evenly.
  4. Place shredded semi-hard and parmesan cheeses on top of tomatoes.
  5. Optionally (if the edges have browned significantly during par-baking): cover the edges of the crust with a shield (either a store-bought pie shield, or aluminum foil, shiny side facing outwards).
  6. Pour the liquid filling into the crust.
  7. Place the baking pan into the oven, heated to 180 C / 350 F. Be careful to not spill the filling. (See tips below).
  8. Bake until the filling has set, but still slightly jiggly in the middle. Do not overbake it, otherwise the filling will become rubbery, and we want it to be soft and custardy. This should take somewhere between 40-50 min, depending on the oven and the baking pan.
  9. Let the quiche cool and rest at least 15 minutes before cutting and serving.
  10. Serve with a simple dressed green salad on the side.

Tips

  • Some recipes call for roasting an entire bulb of garlic with cut off top. I suggest to split it into individual cloves and peel them. An entire garlic bulb requires more time to roast, so splitting it into individual cloves will make it roast faster, about the same time required for roasting tomatoes.
  • It is important to not overbake the filling. Overbaking will turn eggs rubbery, not soft and custardy. The centre should be still a bit jiggly. It will fully set once the quiche rests out of the oven. This way the filling will have a perfect melt-in-your-mouth texture.
  • When transferring the quiche into the oven, there is a risk of spilling the liquid filling, so be careful. You can place the crust without liquid filling onto the oven rack and carefully pour the filling when the crust is in the oven. Be careful to not burn yourself on the oven. Or take out the rack onto your working surface, place the tart pan onto it, pour in the filling, and carefully place the rack into the oven.
  • My personal preference is fully covering the bits of tomatoes and cheese with liquid filling to protect them from charring during baking. Or skip this step if you don’t mind having some darker bits on top.
  • Garlic might become bitter in some cases. To make sure roasted garlic is mild and flavourful: 1) do not overroast it, 2) use fresh garlic, 3) optionally, cut it in half and remove the stem from the centre.
  • Check other important quiche and tart tips here: https://sunsethushcooking.wordpress.com/tart-pie-dough-tips/

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