Tomato and Onion Quiche
2 1/4 cup white flour
8 oz cold salted butter
1/4 cup cold water (or more)
1 lb mini heirloom tomatoes, halved
2 large ripe tomatoes, quartered
1 clove garlic, cut into thin slices
3/4 tsp salt
1 or 2 sprigs fresh thyme
1 or 2 sprigs fresh oregano
2 tbsp olive oil
1 large red onion, cut into slices
1 tbsp olive oil
3 tbsp white wine or white wine vinegar
1/4 cup milk
1/4 cup shredded cheese; mild flavour (I used Queso Quesadilla but mozzarella would work too)
1/4 tsp dried thyme
1/4 tsp nutmeg
1/2 tbsp fresh oregano leaves
Red/cayenne pepper to your liking
Salt and pepper
Extra shredded cheese
1 egg, beaten
To make the crust, I followed directions from this site, which I'll try to summarize here - but I actually recommend you follow the direction directly from the site. To start, cut the cold butter into small pieces. Dump the flour onto a clean counter and then put the butter pieces onto the flour pile, making sure each is covered on each surface with flour. With the heel of your hand, work the flour into the butter, scraping any caked on butter from the surface with a knife or pastry scraper. Do this until you have medium-sized butter flakes and no loose flour.
Dig a hole inside your flour-butter pile and pour the 1/4 cold water into the hole. Quickly and carefully work the water through the dough with your fingers. Add up to another two tablespoons of cold water until the dough almost holds together without crumbling (see the pictures from the Chez Pim site). Carefully wrap the crumbly dough ball in plastic wrap, pressing it firmly, and place it in the fridge for 30 minutes.
Take the dough out of the fridge and lay it on a lightly-floured surface. Using a floured rolling pin, roll the ball into an "elongated rectangle", then fold the edges into the center of the rectangle, forming a less elongated rectangle (Chez Pim mentions that it may crumble in the early stages - this happened to me and it's totally fine!). Flip it over and repeat this motion, rolling the dough into a long rectangle and folding it in from both ends. Keep doing this until the dough is pliable - about 3 or 4 times. Then, divide the dough in two, pat each half into a ball, wrap in plastic, and place in the fridge for at least another 30 minutes.
You'll only need one dough ball for the quiche. The other you can save for another dish requiring pie crust! Remove the ball from the fridge and roll out on a floured surface into a large circle about a foot in diameter. The dough will be about a 1/4 -inch thick. Press the dough into a lightly greased 9" pie pan and cut the excess dough from around the edges.
Tomatoes and onions
To prepare the tomatoes, I used a recipe from David Lebovitz, which produces lovely, heavenly roast tomatoes for the filling. Add all of the ingredients: both types of tomatoes, garlic, salt, thyme, oregano and olive oil; to a glass baking pan. Put the pan in a 325F oven for 1 hour and 30 minutes or so, stirring every so often. Remove from oven and set aside.
To prepare the onion, add the sliced onion, oil and salt to a cast iron skillet. Set the heat to medium and toss the onions in the oil. When the onions have heated up to sizzling point, turn the heat to medium-low. Cook like this for 30 minutes, stirring occasionally, until the onions have shrunk down, turned brown and are starting to stick to the pan. Add the wine or vinegar and cook until the liquid is completely absorbed. Remove from heat and set aside.
Arrange the tomatoes and onions inside the uncooked pie crust.
Prepare the egg mixture by whisking together by hand the eggs, milk, cheese, thyme, nutmeg, oregano, cayenne, salt and pepper for 30 seconds.
Pour the egg mixture on top of the vegetables. If you'd like, sprinkle some extra cheese onto the quiche along with some fresh ground pepper. Brush the edges of the crust with egg - I just used the few drops of the eggy filling left in the bowl.
Place in a 400F oven for 20-30 minutes, or until the eggs have set and the crust is deep golden.
In my experience, because the crust wasn't precooked, it will have probably puffed up a bit in the oven along with the eggs. Once you remove the quiche from the oven, let it rest 15 minutes, and the quiche should have shrunk back to normal size.
Sprinkle with fresh chopped chives and enjoy!