Roasted Vegetable and Chevre Quiche
Ingredients
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1 log (4 ounces) fresh goat cheese, crumbled
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1/2 tsp. pepper
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1 tsp. kosher salt
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3/4 cup half-and-half cream
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2 large eggs plus 2 large egg yolks
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1 tbsp. olive oil
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2 garlic cloves, minced
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1 medium tomato, cut into 1-inch pieces
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1 poblano pepper, cut into 1-inch pieces
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1 small eggplant, cut into 1-inch pieces
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1 sheet refrigerated pie crust
Method
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01Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425℉.
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02Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
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03In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
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04Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
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05Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
