I hosted Easter this year.
There were only five of us: my parents, my mother-in-law, my husband and me.
I decided to serve brunch instead of Easter dinner, thinking that I could experiment with quiche as an occasional alternative to our traditional egg dish: tortilla española.
I hit a home run.
I made two quiches for Easter. I made a traditional quiche Lorraine, with bacon and Swiss cheese.
And I also made a roasted tomato and goat cheese quiche.
It was amazing!
Quiche with goat cheese and roasted tomatoes
- 1 refrigerated pie crust (the box comes with two). If you can find a frozen shell, you can use that too...you pre-bake the crust, so it's not terribly important.
- 2 containers of grape or cherry tomatoes (about 2 cups +/-)
- olive oil
- salt and pepper
- 4 eggs
- 1-1/2 cups of half and half or whole milk* (I used the half and half)
- 1/2 cup of crumbled goat cheese
- Parsley or chives for garnish
Here's how I made it.
- Preheat the oven to 400.
- I used a 9" deep dish pie plate. If I had a tart pan, I would have used it. But, the pie plate worked just fine. *If you do use the tart pan or tart shell, halve the custard (eggs and half and half or whole milk)
- Spread the pie dough into your pie plate. Set aside.
- Halve the tomatoes and toss with olive oil, salt and pepper. About 2 tablespoons of oil should be fine. You can eyeball it.
- Place the tomatoes cut side up on a baking sheet.
- Roast at 400 for about 30 minutes.
- Reduce the heat to 375.
- Beat the eggs and half and half. Season with salt and pepper (about 1/4 teaspoon of each).
- Crumble 1/2 of the goat cheese (1/4 cup) onto the bottom of the pie shell.
- Add the roasted tomatoes.
- Add the egg custard on top and sprinkle with the rest of the goat cheese. Garnish with chopped parsley or chives.
- Bake about 30 minutes, or until the custard has set.
- Let cool and serve slightly warmer than room temperature.
I served the quiches with French bread and an arugula salad:
- 1 container of baby arugula
- 1/3 cup chopped walnuts
- 1/4 cup shaved Parmesan cheese
- 1/3 cup olive oil
- 1/2 freshly squeezed lemon
- salt and pepper (about 1/4 teaspoon each)
Did you host or attend an Easter feast? What was on your menu?