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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

Primavera Quiche

A herb filled, mouth-wateringly tender tart is home to a zesty filling. This is as sophisticated as you expect from quiche but as fun and flavorful as a pizza.

Savory Tart Pastry
2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon sugar
¾ cup unsalted butter, in chunks
1 tablespoons minced fresh parsley and basil
1 egg
¼ cup very cold whipping cream

Quiche Filling
2 tablespoons olive oil
2 cloves garlic, finely minced
½ teaspoon mixed dry, Italian spices
1 28 ounce can chopped canned plum tomatoes, in juice
1 tablespoon red wine
1/2 cup whipping cream
2 eggs
2 cups mixed mozzarella and fresh Parmesan cheese, grated
Salt, pepper to taste
Cherry tomato halves, 8

To make the Savory Tart Crust, place the flour, salt and sugar in a food and blend briefly. Add in the butter and pulse to make a coarse, grainy meal. Add the herbs, then the egg, and most of the cold cream and pulse to make a shaggy dough, adding in more water if required until dough holds together. Knead the dough gently on a lightly floured work surface. Pat into a disc, wrap and refrigerate one hour or overnight.

For the crust, roll the dough out to fit a 10-inch tart pan. Place it on a parchment paper lined baking sheet. Preheat oven to 425 F. Bake the crust 10-12 minutes just to brown it briefly. Remove from the oven. Lower the temperature to 375 F.

For the Quiche filling, in a nonstick fry pan, over low heat, gently sauté the garlic in the olive oil only to soften the garlic a bit. Add the Italian spices and then stir in the tomatoes and wine and cook to meld flavors and reduce the juice of the tomatoes,10-20 minutes. Cool well.  Arrange tomatoes in tart pan. Mix the cream with the eggs, a dusting of salt and pepper and 1 /12 cups of the cheese and drizzle over tomato mixture, swirling with a fork a bit to get the egg/cheese mixture dispersed around the tomatoes. Garnish with the remaining ½ cup of cheese. Arrange cherry tomato halves on top.

Bake 25-30 minutes or until crust edges start to brown and cherry tomatoes appear tender.

Serves 6-8

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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