Tomato and Goat Cheese Quiche

Ingredients

• Wheat flour

  Whole-grain

  1 ¼ cup or 150g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Margarine-butter blend

  Margarine-like, soybean oil and butter

  ½ cup or 113g

• Ice cubes

  Frozen water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Toasted Onion Dip with Shallots

  Laura Scudder's

  12 oz or 340g

• Cayenne pepper

  Spices, red or cayenne

  13 tsp or 23g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Whole milk

  3.25% milkfat, without added vitamin a and vitamin d

  1 ¾ cup or 427g

• Goat cheese

  Semisoft type

  4 oz or 113g

• Plum Tomato

  Freshdirect

  ¾ medium raw or 111g

• Parsley

  Raw

  1 sprig or 1g

Directions

1. In food processor with knife blade attached, blend flour, sugar, and 1/4 teaspoon salt. Add butter; pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
2. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If overnight, remove from refrigerator 30 minutes before rolling.)
3. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Ease dough round into deep 10-inch (2-quart) quiche plate; gently press against bottom and up side of plate without stretching. Trim edges of dough. Freeze 15 minutes.
4. Line quiche shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake 25 to 30 minutes or until dry to touch. Remove foil and weights; bake 10 to 15 minutes longer or until golden brown. Place crust on jelly-roll pan.
5. While crust bakes, in 12-inch skillet, heat oil on medium. Add onions, cayenne, and 1/8 teaspoon salt. Cook 6 to 8 minutes or until tender, stirring occasionally.
6. In large bowl, whisk eggs until blended. Whisk in milk until smooth. Stir in goat cheese, tomatoes, cooked onions, and 1/8 teaspoon salt. Carefully pour mixture into hot crust.
7. Bake 30 to 35 minutes longer or until edges are set and center jiggles slightly. Let cool on wire rack until warm or room temperature. Garnish with parsley.
8. (source: http://www.goodhousekeeping.com/food-recipes/a13640/tomato-goat-cheese-quiche-recipe-ghk0512/)

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