Indulge in the Savory Symphony: Roasted Tomato, Basil & Parmesan Quiche

Roasted Tomato, Basil and Parmesan Quiche

Introduction:
Indulge in the savory and aromatic delight of a roasted tomato, basil, and Parmesan quiche. This culinary masterpiece effortlessly combines fresh, vibrant flavors with a flaky, buttery crust, creating a dish that is both comforting and sophisticated.

Ingredients:

For the Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter, cold and cut into cubes
- 1/4 cup (60ml) ice water

For the Filling:
- 2 large tomatoes, roasted and diced
- 1/2 cup (15g) fresh basil leaves, chopped
- 1/2 cup (125g) grated Parmesan cheese
- 3 large eggs
- 1 cup (240ml) milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Instructions:

1. Make the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Cut the tomatoes in half, toss them with olive oil and salt, and place them on a baking sheet cut-side up.
- Roast for 30-45 minutes, or until the tomatoes are softened and slightly caramelized.

3. Prepare the Filling:
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the roasted tomatoes, basil, and Parmesan cheese.

4. Assemble the Quiche:
- Grease a 9-inch (23cm) pie plate.
- Roll out the dough on a lightly floured surface to a circle 12 inches (30cm) in diameter.
- Transfer the dough to the prepared pie plate and trim the edges.
- Pour the filling into the crust.

5. Bake:
- Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool slightly before serving.

Serving Suggestions:

- Garnish with fresh basil leaves.
- Serve with a side salad or roasted vegetables.
- Pairs well with a glass of white wine.

Variations:

- For a vegetarian option, omit the Parmesan cheese or replace it with nutritional yeast.
- Add other vegetables to the filling, such as spinach, bell peppers, or mushrooms.
- Use a different type of cheese, such as Gruyère or cheddar.

Tips:

- Don't overwork the dough, as this can make the crust tough.
- If the crust starts to brown too quickly, cover it with aluminum foil.
- Let the quiche cool slightly before cutting into it to prevent the filling from spilling out.