In This Tasty Quiche, the Sweetness of ‘Vivacious’ tomatoes Balances the Rich Flavor of Goat Cheese.

Ingredients

Serves 4

• 6 eggs
• 1 prepared pie dough crust, thawed
• 1/2 cup goat cheese, crumbled
• 2 garlic cloves, minced
• 2 Tbsp Dijon mustard
• 1 1/2 pounds ripe ‘Vivacious’ tomatoes
• 3 tbsp basil, chopped
• 2 tbsp olive oil
• Salt and freshly ground pepper

Directions

1. Preheat oven to 350ºF.
2. Line a 10-inch nonstick tart pan with the pie dough, trimming any extra pieces that hang over the edge. Keep refrigerated until step 6.
3. Slice the tomatoes, some lengthwise and some cut into circles for variation of shapes. Set aside.
4. In a small pan, add 1 tbsp olive oil and heat on medium heat. Add the minced garlic and cook gently until softened but do not allow to burn. Spoon out the cooked garlic and set aside on a small plate to cool.
5. In a medium bowl, beat the eggs and goat cheese together, and add 1/4 tsp salt and 1/4 tsp pepper (adjusting to taste). Stir in the cooked garlic.
6. Remove the tart pan with pie dough from the refrigerator. Spread the mustard over the bottom of the pie dough. Arrange the sliced tomatoes over the mustard, and sprinkle with a little salt, pepper and 2 tbsp basil.
7. Pour the egg mixture over the tomatoes. Drizzle the other tbsp of olive oil evenly over the top of the mixture.
8. Place the tart pan onto a baking sheet to catch any drips during cooking, and bake about 40 minutes, or until the top is just getting browned.
9. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with the remaining chopped basil. Serve hot, warm or even at room temperature.

Want to learn more about tomatoes?

Ensuring a successful yield requires patience and research, which is why our expert horticulturist at Burpee has taken the time to compile comprehensive articles dedicated to tomatoes.

• All About Tomatoes
• Burpee Tomato Reference