Roasted tomato and goat cheese quiche, Spring salad with lemon dill dressing

Enjoy!  Found this on a Kitchn post about hosting an effortless springtime bookclub brunch while working full-time and going to graduate school.  She claims the quiche can be made in 15 min a day x 4 days.  LIAR!!!!!!  It was quite a production in our kitchen yesterday.  Had to buy ready made TJoes crust since I felt way too intimidated by the pie crust recipe linked below...  It always feels funny to send something I haven't sampled yet.  It would be weird if there was a little bite missing from your pies...

 

Roasted Tomato and Goat Cheese Quiche

Adapted from Apples & Onions, Serves 6-8
1 9-inch pie crust (I use Rose Levy Beranbaum's Basic Flaky Pie Crust)
8 ounces cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
6 large eggs
1 3/4 cup whole milk
3/4 cup heavy cream
3/4 teaspoon salt
1/4 cup basil chiffonade
1/4 cup Parmesan cheese, finely grated
4 ounces goat cheese
Roll out pie crust and fit into a 10 x 1-inch quiche pan. Trim away overhang and reserve for patching any cracks during baking. Freeze crust for at least 30 minutes and up to 3 months ahead. (Wrap securely with plastic if freezing for longer than a few hours.)
Preheat oven to 350°F. In a bowl, toss the tomatoes with the olive oil and 1/4 teaspoon salt. Spread onto a parchment-lined baking sheet and bake for 10-15 minutes, until the tomatoes are puffy and lightly browned. (Can be made up to 3 days ahead. Store in a covered container in the refrigerator.)
Raise oven heat to 425°F. Remove crust from freezer and line with parchment paper. Fill with pie weights, beans or rice, pushing weights snugly against the sides of the pan. Bake for 20 minutes and remove parchment and weights. If the crust has puffed up in spots, lightly press down with the back of a spoon. Bake for another 10-15 minutes, until the bottom crust is light golden brown. Lower oven heat to 375°F.
Meanwhile, in a large bowl whisk together the eggs, milk, cream and 3/4 teaspoon salt until frothy. Mix in the basil and half the Parmesan cheese. Scatter half the tomatoes and half the goat cheese, crumbled, over the bottom of the quiche pan. Pour in the egg custard. (You may have a little custard left over, depending on how much the sides of your dough slumped during baking.) Scatter the remaining tomatoes and crumble the remaining goat cheese around the custard. Scatter the remaining Parmesan cheese evenly over the top.
Bake for 45-50 minutes, or until the center is set, but still a little jiggly. If the crust starts to brown too much during baking, wrap foil around the edges of the pan to protect it. Let quiche cool for at least 15 minutes before serving.
If quiche cools too much before your guests arrive, reheat in a 300°F oven until warm to the touch.

Crunchy Spring Salad with Dill Dressing

Serves 6 as a side dish
For the salad:
8 ounces (about 2 cups) sugar snap peas, trimmed
4 small radishes, thinly sliced (I use a mandoline)
3 small stalks celery, sliced crosswise into bite-size pieces
1 large romaine heart, chopped into bite-size pieces
For the dressing:
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced shallot
1/4 cup extra-virgin olive oil
Place all the salad ingredients in a large bowl and set aside.
In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

• Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.