Tomato and Goat Cheese Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch quiche dish or pie plate. Prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.
2. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in half of the crumbled goat cheese, minced garlic, half of the thyme leaves, chopped basil, salt, and pepper.
3. Sauté the onions
   Heat olive oil in a skillet over medium heat. Add the sliced red onions and cook until softened and slightly caramelized, about 5-7 minutes. Allow to cool slightly.
4. Assemble the quiche
   Spread the sautéed onions over the bottom of the pre-baked crust. Pour the egg mixture over the onions. Arrange the tomato slices in an overlapping pattern on top of the egg mixture. Sprinkle with the remaining goat cheese and thyme leaves.
5. Bake the quiche
   Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean when it's done.
6. Rest and serve
   Allow the quiche to rest for 10-15 minutes before slicing. This helps it set up and makes for cleaner slices. Serve warm or at room temperature with a simple green salad on the side.