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Mixed Herbs, Roasted Tomato and Brie Quiche

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Active Time:  46 Minutes

  Makes 8 servings
Like the blue cheese in the mushroom quiche, brie is an unexpected and delicious addition to quiche. Here, a layer of brie goes in the bottom of this long, rectangular pastry shell, then pieces of it are placed around the tomatoes to frame them. It makes a dramatic presentation piece at any meal.
For Crust:
1 recipe Basic Pastry Crust Dough I, shaped into 7x4-inch rectangle, chilled
For Filling:
3 medium-large tomatoes, halved
2 tablespoons olive oil

3 tablespoons coarsely chopped onion
1/3 cup each herb: fresh oregano, fresh thyme and fresh parsley leaves
2 garlic cloves
1/2 cup heavy cream
2 large eggs
2 tablespoons milk
1/2 teaspoon (scant) salt
1/4 teaspoon ground black pepper

5 ounces (about) brie cheese, cut into 1/3-inch-thick slices
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 16 1/2 x 7-inch rectangle. Invert dough into 14x4 1/2-inch tart pan with removable bottom. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.

Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 25 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 8 minutes longer. Cool crust in pan on cooling rack. Reduce oven temperature to 375 degrees F.

FOR FILLING: Lightly oil rimmed baking sheet. Arrange tomatoes cut side up on baking sheet. Season with salt and pepper. Drizzle with 1 tablespoon olive oil. Roast until tomatoes are soft and shrunken but still in tact, about 50 minutes. Cool.

Place crust in tart pan on heavy large baking sheet. Arrange cheese slices 1/4-inch apart in single layer over crust. Cut remaining cheese into cubes; set aside. Finely chop onion, herbs and garlic together. Transfer herb mixture to small bowl; mix in remaining 1 tablespoon olive oil. Sprinkle half of onion-herb mixture over cheese in crust. Whisk cream, eggs, milk, salt and pepper in large bowl to blend. Slowly pour custard over cheese. Arrange tomato halves cut sides up in rows atop cheese. Sprinkle with remaining onion-herb mixture. Arrange reserved cheese cubes in tart corners and between tomatoes. Bake quiche until golden brown and puffed, about 35 minutes. Cool on rack 30 minutes.

Transfer quiche to platter. Using serrated knife, cut quiche and serve warm.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 397
Fat. Total: 31g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 363mg
% Cal. from Fat: 70%
Cholesterol: 157mg
Protein: 9g
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