Roasting the vegetables on this rich-yet-vibrant quiche intensifies their flavors. And the addition of fresh goat cheese lends a excellent creamy tangyness.
~ Instant Pot Swedish Meatballs
~ Butternut Squash Carbonara
~ Low-Carb Pizza Crust
INGREDIENTS
- 1 medium tomato, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1 log (4 ounces) fresh goat cheese, crumbled
- 1 sheet refrigerated pie crust
- 1 small eggplant, cut into 1-inch pieces
- 2 large eggs plus 2 large egg yolks
- 3/4 cup half-and-half cream
- 1 teaspoon kosher salt
- 1 poblano pepper, cut into 1-inch pieces
- 1 tablespoon olive oil
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate half-hour. Preheat oven to 425°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or raw rice. Bake on a lower oven rack till edges are golden brown, 10-12 minutes. do away with foil and weights; bake till backside is golden brown, three-5 mins longer. Cool on a twine rack.
- In a huge bowl, integrate eggplant, pepper, tomato and garlic. add oil; toss to coat. switch to a greased 15x10x1-in. baking pan. Roast till soft, 15-20 mins, stirring halfway.
- reduce oven putting to 375°. Spoon roasted vegetables into crust. In a massive bowl, whisk eggs, egg yolks, cream, salt and pepper until combined; pour over pinnacle. Sprinkle with goat cheese.
- Bake on a decrease oven rack on a baking sheet until a knife inserted close to the center comes out easy, 25-half-hour. cowl edges with foil in the event that they begin to get too dark. allow stand 10 minutes earlier than slicing.
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