FALL

Heirloom Tomato and Goat Cheese Quiche

Heirloom tomatoes taste fantastic when they’re ripe, but they aren’t always available. Beefsteak or hothouse tomatoes make a fine substitute.

Serves 4

Crust

1¼ cups all-purpose flour

2 tablespoons cornstarch

Pinch of salt

6 tablespoons unsalted butter, diced

1 large egg

Filling

2 large eggs

2/3cup whole milk

Salt and black pepper

4 ounces goat cheese, thinly sliced

2 medium ripe tomatoes, thinly sliced

For crust:

1. Preheat oven to 375°F. In a food processor, pulse flour, cornstarch and salt until combined. Add butter; pulse until dough resembles coarse meal. Add egg; pulse just until dough comes together. Dump dough onto a lightly floured surface. Form dough into a ball; roll the dough out to a 12-inch circle. Place the dough in a 9-inch fluted tart pan (or pie tin); press to fit bottom and up sides of pan. Refrigerate for 30 minutes.

For filling:

1. Remove crust from the refrigerator. In a large glass measuring cup, whisk eggs, milk, salt and pepper. Arrange slices of goat cheese in the crust; top with tomato slices, arranged in a circle. Pour egg filling into crust, filling to the top. Bake 45 minutes, until filling is puffed up and golden.

TIP: This recipe works in a tart pan or a pie tin. The pie tin won’t be as full as the tart pan.