Tomato Quiche

This is my favorite type of quiche. It's delicious and rich yet not too heavy. You may substitute sour cream for the yogurt. I have also been successful using tomato bisque instead.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 1 pie

Ingredients

• filling

• 1⁄3 cup milk
• 1⁄3 cup yogurt
• 4  ounces  goat cheese (not too cold, so it will mix well)
• 3  eggs
• 1  tablespoon olive oil
• 3  tomatoes, peeled and cubed
• 1  garlic clove
• 1⁄2 teaspoon salt

• dough

• 1 1⁄3 cups flour
• 1⁄2 teaspoon salt
• 8  tablespoons butter
• 1  egg
• 1⁄4 cup water

Directions

1. Sautee the garlic for 1-2 minutes. Add the cubed tomatoes. Sautee until tomatoes resemble a chunky puree. You may add a little salt.
2. Prepare the dough while the tomatoes are cooling down: mix the flour and the salt with the butter. Use the tip of your fingers. Add the egg and the water. Place in the fridge for about 1 hour.
3. Mix all the filling ingredients. including the tomatoes.
4. With a rolling pin, flatten and shape the dough to fit in a greased pie dish.
5. Add the filling.
6. Bake for 35 minutes.