Goat cheese is smooth and creamy, and I love the combination of goat cheese and fresh summer tomatoes. Quiche, as I know all of you know, should have a flaky pastry crust, but I make mine without. Maybe it’s the extra few minutes to make the crust, and maybe it’s that it cuts a few calories, but I don’t miss the crust. Add one if you prefer.
1 1/2 cups tomatoes, seeds removed and sliced
4 oz goat cheese, crumbled
5 large eggs
1 1/4 cup half and half
Freshly ground pepper
Salt (I use Kosher)
1/2 tsp Herbes de Provence
Preheat the oven to 375 degrees. Spray a 9-inch pie plate with Pam or favorite oil.
Seed the tomatoes and slice or cube bite-size. Place in bottom of pie-plate. Sprinkle crumbled goat cheese over tomatoes.
In a large bowl, whisk the eggs until light. Stir in the half and half. Add Herbs de Provence, salt and pepper to taste (I prefer 1/4 tsp pepper and a pinch of salt). Pour over the tomatoes and cheese.
Bake until eggs are puffed and lightly brown, about 30 -40 minutes. Serve warm.
Note: In winter when fresh tomatoes are not available, I prefer plum or Roma tomatoes. After seeding I’ll lightly cook in a skillet with a tablespoon of olive oil over medium heat. Cook for just two minutes, and then add the Herbes de Provence, salt and pepper to the tomatoes. Cook another minute. Or, start with 1/4 cup minced onion and saute two minutes before adding the tomatoes. Summer tomatoes have great flavor, but in winter they need a bit of cooking to add more depth to their taste.
The Beechmont Inn
Bed and Breakfast Foodie