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Oven Roasted Tomato Quiche with Olive Oil Crust


For Oven Roasted Tomatoes

2 TBSP INFUSED Garlic Olive Oil
1 sprig Fresh Marjoram or Oregano Sea Salt
To Taste Fresh ground pepper
1 pound Roma Tomatoes


For Whole Wheat Extra Virgin Olive Oil Pastry Crust

1 cup Whole Wheat Flour
1 cup Unbleached All-Purpose Flour
1/4 cup Flaxseed Meal
1/2 tsp Fine Sea Salt
3/4 cup Chilean Favolosa Ultra-Premium EVOO
1/2 cup Warm Water

For Quiche Filling

7 large Eggs, beaten
1 /12 cups Oven Roasted Tomatoes, drained thoroughly
2 TBSP Fresh Basil, torn or chopped
1 1/2 cups Fontina, shredded
1/4 cup Pecorino Romano, fresh grated
2 TBSP Shallot, minced
2 cloves Garlic, minced
10" Olive Oil Pastry Crust
To Taste Sea Salt & Fresh Cracked Pepper



For Oven Roasted Tomatoes:

Preheat the oven to 300 degrees F.

Combine the Chilean Favolosa Ultra-Premium EVOO, garlic, herbs, salt, and pepper in a shallow, oven-proof dish. 

Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut-side-down in the dish.

Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.

For Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  

Add the Chilean Favolosa Ultra-Premium EVOO and water to the bowl and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly-floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.

Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes.

Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

For the Quiche Filling:

Preheat the oven to 400.

Sauté the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season with salt and pepper to taste.

Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano, over the tomatoes. Pour the egg shallot mixture over the top.

Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.

Enjoy warm, or allow to cool to room temperature.

This recipe can be made a day in advance or may be frozen and re-warmed.

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