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Like blue cheese in a quiche, brie is an unexpected and delicious addition. Here, a layer of brie goes on 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 7 x 4-inch rectangle, chilled
- For Filling:
- 3 medium-large tomatoes, halved
- Salt and pepper
- 2 tablespoons olive oil, divided
- 5 ounces (about) brie cheese, cut into 1/3-inch-thick slices
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
FOR CRUST: Position a rack in the center of the oven and preheat to 400 degrees F. Roll out the dough on wax paper to a 16 1/2 x 7-inch rectangle. Invert the dough into a 14 x 4 1/2-inch tart pan with a removable bottom. Fold the overhang in and press, forming double-thick, high-standing sides. Pierce the crust all over with a fork. Freeze 30 minutes.
Line the crust with foil; fill with pie weights. Place the tart pan on a baking sheet and bake the crust until the sides begin to set, about 25 minutes. Remove the foil and pie weights. Bake the crust until cooked through and pale golden, piercing with a fork if the crust bubbles, about 8 minutes longer. Cool the crust in the pan on a cooling rack. Reduce the oven temperature to 375 degrees F.
FOR FILLING: Lightly oil a rimmed baking sheet. Arrange the tomatoes cut-side up on the baking sheet. Season with salt and pepper. Drizzle with 1 tablespoon olive oil. Roast until the tomatoes are soft and shrunken but still in tact, about 50 minutes. Cool.
Place the crust in tart pan on a heavy large baking sheet. Arrange the cheese slices 1/4 inch apart in a single layer over the crust. Cut the remaining cheese into cubes; set aside. Finely chop the onion, herbs and garlic together. Transfer the herb mixture to a small bowl; mix in the remaining 1 tablespoon olive oil. Sprinkle half of the onion-herb mixture over the cheese in crust. Whisk the cream, eggs, milk, salt and pepper in a large bowl to blend. Slowly pour the custard over the cheese. Arrange the tomato halves cut-side up in rows atop the cheese. Sprinkle with the remaining onion-herb mixture. Arrange the reserved cheese cubes in the tart corners and between the tomatoes. Bake the quiche until golden brown and puffed, about 35 minutes. Cool on rack 30 minutes.
Transfer the quiche to a platter. Using a serrated knife, cut the quiche and serve warm.
Recipe created exclusively for Cooking.com by Ken Haedrich.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
397 calories; 31g total fat; 157mg cholesterol; 363mg sodium; 22g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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