INGREDIENTS

• 2 tbs. Medium to Robust Intensity Extra Virgin Olive Oil
• 2 cloves garlic, crushed
• A sprig of fresh marjoram or oregano (optional)
• Sea salt 
• Fresh ground pepper
• 1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
• Preheat the oven to 300 F.
• Combine extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. 
• Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
• Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
• Whole Wheat Extra Virgin Olive Oil Pastry Crust
• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/4 cup flaxseed meal
• 1/2 teaspoon fine sea 
• 3/4 cup fruity, mid-high poly (250-300+) extra virgin olive oil
• 1/2 cup warm water

DIRECTIONS

• In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  
• Add the olive oil and water and mix quickly with a fork until it comes together in a ball. 
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees.
• On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.
• Gently press into a 10-inch fluted tart pan with a removable bottom.
• Cover the tart with plastic wrap and refrigerate for 30 minutes.
• Prick all over with the tines of a fork.
• Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.  
• Cool before filling.

Quiche Filling 

INGREDIENTS

• 7 large eggs, beaten
• 1 /12 cups oven roasted tomatoes, drained thoroughly
• 2 tablespoons fresh basil, torn or chopped
• 1 1/2 cups shredded Fontina 
• 1/4 cup fresh grated Pecorino Romano
• 2 tablespoons minced shallot
• 2 cloves garlic minced
• Sea salt & fresh cracked pepper to taste
• 10" Olive Oil Pastry Crust recipe above

DIRECTIONS

• Preheat the oven to 400.
• Saute the shallots until until lightly browned.  
• Add the garlic and saute another minute.
• Combine the shallots, garlic, and basil with the beaten eggs.
• Season the egg mixture with salt and pepper to taste.
• Sprinkle 1 cup of Fontina cheese over the bottom of the crust.
• Arrange the oven roasted tomatoes over the cheese.
• Add the remaining cheese, including Romano over the tomatoes.
• Pour the egg shallot mixture over the top.
• Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature.
• It can be made a day in advance or may be frozen and re-warmed.