Blistered Tomato Black Pepper Quiche & Rosemary Crust

Quiche is a really good thing.

REALLY good.

It satisfies so many different cravings…chewy, sometimes crunchy, savory, sometimes sweet, cheesy, fresh, cold, or sometimes hot. It’s sort of all-encompassing.

And, when you have farm fresh eggs, Kerrygold butter, fresh tomatoes, and rosemary, and Black Pepper BellaVitano cheese, the quiche is really, REALLY, really good!

 
Blistered Tomato Black Pepper Quiche & Rosemary Crust

 

Rosemary Crust:
1 1/2 cups all-purpose flour
8 Tbs. ice-cold butter, chopped into 1″ chunks
1 large egg
1 Tbs. vinegar
2-3 Tbs. ice water
2 Tbs. fresh rosemary

 

Combine all the crust ingredients in the bowl of a large food processor. 

 

Pulse until crumbly, only slowly adding as much water as you need.

You do not want the crust to be too wet.

Transfer the crumbs to parchment paper and form into a mound. 

 

Top with another piece of parchment and roll out into about an 11″ circle. 

 

Transfer to a pie plate and chill for 30 minutes.

 

Preheat the oven to 425.

 

Blistered Tomato Black Pepper Quiche:
16 oz. cherry tomatoes, halved
3 garlic cloves, crushed
2 Tbs. olive oil
plenty of sea salt and LOTS of black pepper

16 oz. Black Pepper BellaVitano cheese, shredded
5 large eggs
fresh rosemary

 

Combine the tomatoes, garlic, oil, salt, and pepper in a roasting pan and cook for about 25 minutes, until nice and juicy.

Transfer to a large bowl and allow to cool.

Whisk in the large eggs and shredded cheese.

Bake in a preheated oven for about 45 minutes, until the eggs have set and the top is starting to brown.

Remove from the oven and allow to cool.

Garnish with fresh rosemary.