Using a 10” removable bottom tarte pan, butter the sides and the bottom well. Line with a round parchment paper and roll your pastry dough sheet over it. Push along the sides to ensure no pockets are formed, and press around the scalloped edges of the pan.
Slice the tomatoes in half crosswise. Season with salt and pepper. In a large skillet over medium-high heat, melt the butter, add the tomatoes half-cut side facing the skillet, and sauté for 2 to 3 minutes. You want the tomatoes soft but not falling apart.
Remove the tomatoes from the skillet, and with the help of cooking tongs, place them cut side up into the prepared tart pan.
In a small bowl whisk the eggs, heavy cream, salt, and pepper until well blended.
Add the gruyere cheese over your tomatoes and around it. Pour the egg cream mixture over it and bake in the middle rack in the hot oven for 20 minutes. The top will turn a beautiful golden color.
Notes
PRO TIPS
Place a baking tray in the oven - This helps catch any quiche that may overflow.How to know when your quiche is done - The custard mixture will be a beautiful golden color, and the middle is set when you insert a knife in the center, and it comes out clean.To prevent a soggy bottom - ensure your oven is fully pre-heated at 400 degrees F and bake your quiche for at least 10 minutes.This will seal in your crust by fast cooking it and not allowing the extra moisture to create a soggy bottom.I recommend placing a sheet of aluminum foil over your quiche. Halfway through baking, lower the heat to 375 degrees F and remove the foil to allow a beautiful crust to form.Pre-cooking the tomatoes for a couple of minutes - Cooking the tomatoes cut side down on a skillet removes some of the liquid and makes them softer, making the baking time shorter and your quiche less soggy.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.