Tomato-Basil-Goat Cheese Quiche

Quiche is my new hobby. // Instagram @kguymon

Quiche is my new thang. It's just too easy to fill a store-bought pie crust, fill it with deliciousness, and pop it in the oven. This morning, I tried the tomato-basil-goat cheese quiche from The Joy of Cooking (taking it back to the old school!) cookbook my dear friend Alice gifted me many moons ago.

This post is my endorsement.

In case you are willing to jump on my quiche train, try my very favorite recipe, a caramelized onion and mushroom quiche (scroll dooooown the page).







Tomato-Basil-Goat Cheese Quiche [adapted from The Joy of Cooking]

-1 store-bought pie crust
-3 medium tomatoes, seeded and quartered
-3/4 cup of heavy cream
-1/2 cup of whole milk
-4 oz. chevre
-3 eggs
-3 tablespoons of chopped basil
-1 teaspoon of dried parsley flakes
-1/2 teaspoon kosher salt
-pepper to taste
-1/4 cup of shredded mozzarella

1. Preheat the oven to 400 degrees. Place the pie crust in a 9" pie plate and crimp the edges.

2. Place the quartered tomatoes around the outer edge of the pie plate, in a wagon wheel layout. Fill in the middle with the remaining tomatoes.

3. Combine the heavy cream, milk, and goat cheese and mix well with a wooden spoon.

4. Add the eggs, basil, parsley, salt, and pepper and whisk until well blended.

5. Pour the egg mixture on top of the tomatoes. Cover the top with the mozzarella.

6. Bake for 40-45 minutes until the egg mixture has set, the crust is browned, and the top is golden. Let sit for 10 minutes before slicing.

Caramelized Onion and Mushroom Quiche

Photo by Katie Guymon

Caramelized Onion and Mushroom Quiche

-1 Pillsbury pre-made pie crust
-2 tablespoons of unsalted butter
-1 tablespoon of olive oil
-1 cup thinly sliced yellow onion
-1 cup thinly sliced red onion
-10 ounces thinly sliced button mushrooms
-2 teaspoons of fresh thyme
-1 teaspoon of minced garlic
-1 teaspoons of salt, plus 1/4 teaspoon
-1/2 teaspoon fresh ground white pepper
-1/2 cup of heavy cream
-6 large eggs
-1/8 teaspoon of freshly ground nutmeg
-1 1/2 ounces of grated Gruyere, plus 1 1/2 ounces

1. Bake pre-made pie crust according to the package instructions.

2. Preheat oven to 350 degrees.

3. Set a 12-inch saute pan over medium heat, and add the butter and olive oil. Once the butter is melted, add the yellow and red onions to the pan and cook, stirring occasionally, until the onions are wilted and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the mixture to cool for 10 minutes before placing in the pie crust.

4. In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top.

5. Place the pie dish on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes.