Recently, our dear friend G and his roommate Daniel bestowed upon us some of their chicken's eggs (yep they've got a coop in their Midtown home's backyard), and we knew what that meant - it was time to make quiche!! Kerry found this roasted tomato and goat cheese quiche recipe and we knew it was a perfect use for our newly acquired eggs.
We used a frozen pie crust instead of using a homemade one wah wah, other than that I can honestly say we followed this recipe pretty closely. The outcome was delicious, though I would probably use more parmesan and less goat cheese next time. Also, we ended up having too much mixture to fit in the pie crust, so we greased a muffin pan and baked the rest of the mixture into little egg cups!
Our tomatoes were a bit bigger because I bought heirloom and not cherry, so the roasting process took a bit longer than what's listed in the recipe we linked to up top.
And 45 minutes later we had quiche!
Even the dogs were interested in trying the dish, but that came as no surprise. These boys are total mooches.