Cherry Tomato Herb Quiche
A bright quiche topped with halved cherry tomatoes and fresh basil over a gruyere custard, baked in a buttery blind-baked crust.
Cherry tomatoes hold their shape better than sliced ones in a quiche, which is why they sit right on top instead of buried in the custard. Draining them briefly before baking is a small step that keeps the filling from turning watery. Slice it once fully cooled for the cleanest wedges, or serve it warm for a laid-back brunch by the water.
Ingredients
Method
Tap a number to mark a step donePulse the flour and salt, add the cubed cold butter and pulse until it looks like coarse meal, then add ice water a tablespoon at a time just until the dough holds when pinched.
Pat the dough into a round, wrap it and chill for 30 minutes so the butter firms up before rolling.
Roll the dough into a 12 inch circle, fit it into a 9 inch pie dish, and crimp the edges; blind bake at 375F for 15 minutes.
Whisk the eggs, whole milk, and black pepper together thoroughly in a large mixing bowl until completely smooth and combined.
Scatter the shredded gruyere cheese evenly over the baked crust, then pour the whisked egg mixture carefully on top.
Arrange the cherry tomato halves cut side up over the surface and scatter the chopped basil evenly on top.
Bake 30 minutes at 375F until the center is just set and the tomatoes have softened and released some juice.
Let the quiche cool for at least 15 minutes before slicing it into wedges to serve warm or at room temperature.
Kitchen note
Halve the cherry tomatoes and let them drain on a paper towel for a few minutes before arranging them, so extra moisture does not water down the custard.
