Dakota Evans - The US Classic Summer Edition Cookbook: 28 The Most American Recipes For Summer

I can honestly say that this quiche recipe is spectacular, do not expect leftovers!

Prep time: 8 minutes

Cook time: 65 minutes

Servings: 6-8

Ingredients:

Tart Pastry:

• 1 tablespoon basil, fresh minced
• 1 tablespoon parsley, fresh minced
• cup unsalted butter, in chunks
• teaspoon sugar
• teaspoon salt
• 2 cups all-purpose flour
• 1 egg
• cup ice water

Quiche Filling:

• 2 garlic cloves, finely minced
• 2 tablespoons olive oil
• 8 cherry tomatoes, halved
• 2/3 cup grated Parmesan cheese
• 1 cups mozzarella, shredded
• 2 eggs
• cup whipping cream
• 1 tablespoon red wine
• 1 28-ounce can of plum tomatoes, chopped
• teaspoon mixed Italian herbs
• sea salt and black ground pepper to taste

Directions:

1. To make your tart pastry, place your flour, sugar and salt into a food processor and blend briefly. Add the butter to the mix and pulse to make a coarse grainy meal.

2. Add your herbs, then the eggs and most of your ice water, and pulse to create a shaggy dough. Add more water as needed until the dough holds together.

3. Knead your dough gently on top of a lightly floured work surface.

4. Pat into a disc, wrap, and place in the fridge overnight.

5. For your quiche filling, saut your garlic in olive oil, over low heat.

6. Add your Italian herbs to the pan, and stir in the tomatoes and wine, and cook to meld the flavors, and reduce the juice of the tomatoes for about 25 minutes. Remove from heat and set aside.

7. Preheat your oven to 425 Fahrenheit.

8. For your quiche crust, roll the chilled dough out to fit a 10-inch tart pan. Press the dough into the pan.

9. Line a baking sheet with parchment paper. Place your crust onto the baking sheet and bake for 10 minutes, just to brown briefly. Remove from oven.

10. Lower the oven temperature to 375 Fahrenheit.

11. Spread the tomato mixture onto the crust. In a bowl, combine the cream with the eggs, dust with some salt and pepper. Fold in the mozzarella and half of your Parmesan cheese.

12. Drizzle the egg mixture over your tomato mixture, swirl with a fork.

13. Garnish with the remaining Parmesan cheese. Arrange your halves of cherry tomatoes on top of quiche. Bake for 30 minutes or until edges of the crust are brown. Serve and enjoy!