Photo by zlo
zlo's Notes:
8 tablespoons unsalted butter cold Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
4 1/2 tablespoons ice water Ask a question about this ingredient
1 1/2 teaspoon cider vinegar Ask a question about this ingredient
Cut the butter into small cubes. Wrap it in a plastic wrap and freeze it at least 30 minutes.
Ask a question about this stepPlace the flour and salt in a freezer bag and freeze it for 30 minutes.
Ask a question about this stepPlace the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Add the frozen butter and pulse until the butter becomes the size of beans. Add the ice water and vinegar and pulse until most of the butter is the size of large peas. Spoon the mixtures into a plastic gallon bag. Holding both ends of the bag opening with the fingers, knead the mixture by alternately pressing it from the outside of the bag.
Ask a question about this stepTake the dough out of the bag and wrap it in plastic wrap, flatten it into a disk and refrigerate at least 45 minutes.
Ask a question about this step1 pound small cubed tomatoes Ask a question about this ingredient
2 cups small cubed fresh mozzarella cheese Ask a question about this ingredient
1 cup Gouda cheese shredded Ask a question about this ingredient
2 tablespoons fresh basil chopped Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
Roll, shape and prebake (blind baking) the dough for 10 - 15 minutes or until lightly brown.
Ask a question about this stepSet the oven rack at the middle and place a baking sheet on it before preheating.
Ask a question about this stepIn a medium bowl combine, the tomatoes, the gouda, mozzarella cheeses, basil, salt and pepper. Reserve. In a small bowl mix the eggs with the cream. Set aside.
Ask a question about this stepFill the shell with the tomato mixture. Pour the egg and cream mixture over the quiche. Add some more basil if desire.
Ask a question about this stepBake for 30 minutes or until set.
Ask a question about this stepUnmold the quiche. Serve hot, warm or at room temperature.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
At what temp should I set the oven to bake this? thx