Makes 2 quiches
Ingredients
For pie crust
3 cups flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 sticks (6 ounces) butter, frozen, cubed
1/3 cup vegetable shortening, frozen, cubed
1/2 cup ice water
For filling
1 cup cherry tomatoes
Olive oil
Salt and pepper, to taste
1 cup goat cheese
8 eggs
2-1/2 cups half and half
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/4 cup chopped scallion
Instructions
To make pie dough: Add dry ingredients to food processor and briefly pulse to combine. Add butter and shortening and pulse until butter is broken into pea sized pieces. Slowly drizzle in water while pulsing the food processor until the mixture starts to come together. Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350°. Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a large circle about ⅛-inch thick to fit in 9-inch pie pan. Repeat with second disk. Pierce the base of the dough with a fork 6-8 times. Cover dough with parchment paper and fill with pie weights or dried beans. Parbake each crust 8 minutes and cool.
To make filling: While pie dough is parbaking, cut up cherry tomatoes and toss with olive oil, salt and pepper. Roast in oven for 8 minutes. Sprinkle half the goat cheese in each cooled pie crust. Whisk together eggs, half and half, salt, pepper and nutmeg until fully blended and fluffy. Pour half of the mixture into each crust. Bake at 350° for 20 minutes. Remove from oven and add scallions and tomatoes to each pie. Bake another 35 minutes or until middle is browned and puffy, with a very slight jiggle. Remove from oven and cool 45 minutes before slicing.
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