Recipe courtesy of Kristy Schwinn, Marigold Kitchen
Yields one 9-inch quiche
Note: The oven-roasted tomatoes and bacon-leek mixture can be made a day ahead. The pte brisée dough can also be made in advance, wrapped tightly in plastic, and refrigerated for up to three days. Roll out the dough while still chilled and bake according to directions.
For the pte brisée:
1 1/4 cup flour 8 tablespoons (1 stick) butter, cold, cut into cubes 1/4 teaspoon salt 3 tablespoons ice water
For the oven-roasted cherry tomatoes:
1 pint halved cherry tomatoes
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh parsley
1 shallot, minced
Salt and pepper
1 teaspoon extra-virgin olive oil
For the quiche filling:
5 organic eggs 1 1/2 cups half and half 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons Dijon mustard 1/4 cup rendered bacon lardons, or good quality bacon 1/2 cup sautéed leeks 1 teaspoon chopped fresh thyme 1 pint oven-roasted cherry tomatoes (recipe follows) 1/2 cup shredded Gruyere cheese
To make the pte brisée: In a large bowl, blend the flour, butter and salt until the mixture resembles coarse meal. Add ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Butter and flour a 9-inch deep pie plate. Roll out dough into 10-inch circle and transfer to the pie plate. Use your fingers or a fork to flute or crimp the edges. Chill for 30 minutes.
Heat the oven to 350 degrees. Line the crust with parchment paper and fill with dried beans or pie weights. Bake the crust until sides are set, about 20 minutes. Remove parchment and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 10 to 15 minutes longer. Remove from oven and cool in pan on rack.
To make the oven-roasted cherry tomatoes: Heat the oven to 200 degrees. Set a cooling rack on a sheet tray lined with parchment paper. In a medium bowl, toss the tomatoes with the thyme, parsley, shallot, salt, pepper and olive oil. Arrange the tomatoes on the rack in a single layer. Roast at 200 degrees until tender and slightly dry, about 2 hours. Let cool on rack before handling.
To make the quiche filling: Raise the oven temperature to 350 degrees. Whisk together the eggs, half and half, salt and pepper. Set aside. Brush Dijon mustard all over the cooled pie crust.
Place bacon, leeks, fresh thyme, tomatoes, and Gruyere in crust, reserving 1 tablespoon Gruyere to sprinkle over the quiche. Pour egg mixture over the ingredients. Stir the ingredients gently with a spoon until combined. Sprinkle 1 tablespoon Gruyere on top.
Bake quiche at 350 degrees until puffy, golden brown and just set in the center, about 45 minutes to 1 hour. Cool for 30 to minutes to 1 hour before cutting.