Tomato Basil Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Roll out pastry dough and fit into a 9-inch tart pan or pie dish. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
2. Prepare the tomatoes
   While the crust is baking, place the halved cherry tomatoes on a paper towel to absorb excess moisture. Sprinkle with a pinch of salt to help draw out moisture. Do the same with the sliced heirloom tomato rounds.
3. Sauté aromatics
   In a small pan, heat olive oil over medium heat. Add diced shallot and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
4. Prepare filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère and Parmesan cheeses, chopped basil, cooled shallot-garlic mixture, salt, and pepper.
5. Assemble the quiche
   Pour half of the egg mixture into the par-baked crust. Arrange half of the cherry tomatoes and a few slices of the heirloom tomato over the mixture. Pour in the remaining egg mixture and arrange the remaining tomatoes on top, pressing them slightly into the filling but allowing them to remain visible.
6. Bake to perfection
   Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown and puffed up slightly.
7. Rest and garnish
   Allow the quiche to cool for at least 15 minutes before slicing. This helps the filling to set properly. Just before serving, garnish with fresh basil leaves and a light drizzle of olive oil if desired.