Goat Cheese Tomato Quiche

I got this recipe from Life Is a Feast. I wasn’t too sure about it, because tomatoes can release a lot of water when cooked, so they aren’t always the best additions to quiches. I changed the recipe a bit because I made a single, 9-inch quiche instead of several small ones, so I used only one tomato instead of two. I also added a handful of grated parmesan. I loved the result! The Engineer didn’t like it, but he doesn’t like goat cheese to begin with, whereas I was incredibly happy to have lactose-free goat cheese! Note that I bought a pre-made tart shell for this, but you can make your own.

3 large eggs
1 cup lactose-free whole milk
salt and freshly ground black pepper
a dash of nutmeg
1 log of lactose-free goat cheese
1 handful of grated parmesan (optional)
2 ripe tomatoes, sliced to a thickness of about ¼ inch (I used only 1)
1 9-inch tart shell

Preheat the oven heat to 375 °F.

Whisk the milk with the eggs until well blended. Season with salt, pepper and a dash of nutmeg.

Place one ¼-inch or so thick round of goat cheese in the pastry shell and then top with a slice of tomato; repeat. (In my case, the lactose-free goat cheese has to be crumbled, so I just spread out the crumbles as evenly as I could.) Add the parmesan, if using. Fill the pastry shell with the egg filling. Slide quiche into the oven and bake for about 40 minutes or until the filling is puffed up and set. The top – or at least the edges – should be a deep golden color.