Roasted Tomato & Brie Quiche

3 med. tomatoes, seeded and sliced
2 Tbsp. Tuscan Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
1 1/2 tsp. Salt West Smashed Peppercorns
1 tsp. Fleur de Sel
6 eggs
1/2 c. whole milk
1/2 c. half and half
1 shallot, peeled and minced
1 pre-made pie dough
5 oz. brie cheese, sliced and divided
2 Tbsp. fresh chive, chopped

Preheat oven to 400 F and line a large baking sheet with aluminum foil. Place tomatoes on the prepared baking sheet and drizzle with olive oil and vinegar. Season the tomatoes with  1 tsp. smashed peppercorns (or to taste) and toss to coat and spread in an even layer. Place in the oven and roast for 20 minutes or until the tomatoes are tender and slightly caramelized. Remove from the oven and set aside.

Reduce the oven temp to 350 F. Place eggs, milk, half & half, shallot, garlic,
1/2 tsp. smashed peppercorns, and Fleur de Sel, in a large bowl and whisk to combine. Transfer the pre-made pie dough to a pie plate and press into the edges and sides. Pour the quiche batter into the dough lined pie plate, and top with half of the brie. Place the quiche in the oven and bake for 25 minutes or until semi-set (just a little jiggly). Remove from the oven and add the tomatoes and remaining brie to the top of the quiche, and return to the oven. Bake 15 - 20 minutes or until quiche is firm and set. Remove from the oven and set aside to rest at room temperature. Before slicing and serving, sprinkle the quiche with the chopped chives.

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