Cherry Tomato Love (with easy Goat's Cheese Quiche)

 Serendipity brought me to these cherry tomatoes.

Well, serendipity in the form of that-hassle-of-needing-to-buy-something-at-the-grocery-store-and-get-cash-out-so-your-son-can-have-the-dollar-he-wants-to-hire-a-dvd-on-One-Dollar-Thursdays. That.

So there I was. Browsing the produce, wondering what exactly we were going to eat for dinner. When I saw these beauties.

Love at first site. And their fate was sealed.

The plan? A simple quiche with roast cherry tomatoes.
If you would like the recipe follow along... and excuse me while I model them ;)

1. Buy the cutest cherry tomatoes you can find. Tick. Wash and wrap them in tin foil with a few generous glugs of olive oil and a nice balsamic vinegar. This was about 400 grams of cherry tomatoes.

If you're like me and a bit clutzy you may need to check for leakage and add another layer of foil. Whoops. 

2. Heat your oven to approximately 200C / 390F. Place the wrapped tomatoes on a baking tray and pop into the oven for about 20 minutes or until they are tender and juicy.

Okay, time for the quiche.

2. Beat together 8-12 fresh free-range eggs (depending on how many people you are serving ~ I used 8 eggs for 4 people) and add a dash of milk.

3. Prepare a pie dish with a sheet of baking paper (by the way, this is a completely unnecessary step but sometimes we all need to take a few shortcuts and this is one I particularly like when it comes to simplifying cleanup. Forgive me ;)

4. Crumble cheese and add to your dish. I used about 150 grams of Sheep's Milk Feta but you can vary this to taste. Pour egg mix over the top.

This was the bit where I thought that a bunch of baby spinach leaves thrown on top would be perfect. But I didn't have any baby spinach leaves. So the job went to broccoli. Thanks broccoli, you've saved us again.

4. Add some greens. Baby spinach leaves can just be washed and thrown in. A head of spinach can be washed, chopped into reasonably small pieces and added raw.

5. The tomatoes will probably be ready about now so pull them out (leave them in the foil to stay warm), turn your oven down to 180C / 365F and replace with the quiche. Expect the quiche to take somewhere between 25-40 minutes to cook depending on your oven and how many eggs you used. Keep an eye on it, it's ready when the egg has set and it's a little puffy and brown.

Now is also the time to apply a bandaid to the finger you almost cut off slicing the broccoli and drink some wine :)

Before you know it... Voila! Quiche ready.

Aaaand, a clean pie dish! Ta da.

6. Slice. Serve. Enjoy.