Recipe

Step 1: On a lightly floured surface, roll out the pastry large enough to line the bottom and sides of an 11″ x 5″ tart pan with removable bottom or an 11″ quiche dish. Gently press the pastry into the pan and trim the edges. Line the pastry with parchment paper and fill with pie weights or dried beans. Chill for at least 20 minutes.

Step 2: Meanwhile, preheat your oven to 350°F. Bake the tart shell for 20 minutes. Remove the parchment and weights, return the tart shell to the oven, and bake until the pastry is golden, 5-10 minutes more. Set aside.

Step 3: Increase the oven temperature to 400°F.

Step 4: On a small baking sheet, drizzle the tomatoes on the vine with the olive oil. Sprinkle with the garlic, sugar, thyme, and salt and pepper to taste. Roast until the tomatoes are slightly blistered, about 20 minutes. Remove from oven and let cool to room temperature while you make the custard.

Step 5: Whisk together the eggs, cream and oregano. Season with salt and pepper. Break the goat cheese into pieces and scatter over the tart shell. Carefully remove the tomatoes from the stems and lay the tomatoes in the tart shell. Pour the egg mixture over the cheese and tomatoes.

Step 6: Lower the oven temperature to 325°F. Bake the quiche until the filling is set and the top is golden brown, about 30 minutes.

Step 7: Remove from oven and leave to cool for 5 minutes. Trim the edges if desired, remove the quiche from the pan, and cut into portions.

See more recipes by Lynn Crawford.

Reprinted with permission from Lynn Crawford’s Pitchin’ In (2012 Viking Canada).