Goat Cheese And Olive Quiche With Tomatoes Walnuts And Rosemary Recipe

Ingredients

Pastry Dough:

1 1/4 cup all-purpose flour

6 TBSP cold butter, unsalted, cubed

4-6 TBSP lowfat buttermilk

Filling:

4 oz goat cheese

2/3 cup black, oil cured olives or kalamata olives, pitted and coarsely chopped

1/2 cup grape tomatoes, quatered

2 TBSP fresh rosemary, coarsely chopped

1/3 cup walnuts, coarsely chopped

3 eggs

1 cup lowfat buttermilk

salt and pepper to taste

Preparation

Preheat oven to 375 degrees.

Prepare pastry dough: In a medium bowl, combine flour and cold butter in a bowl with a pastry cutter until mixture resembles coarse cornmeal. Add buttermilk, 1 TBSP at a time, until dough comes together. Roll out on lightly floured surface and fit into a quiche mold.

Assemble quiche: Crumble the goat cheese over the dough, saving some for the top. Spread the tomatoes, olives, rosemary, and walnuts among the goat cheese.

Whisk together the eggs and the 1 cup of buttermilk, season with salt and pepper. Pour mixture over the filling. Spread the remaining goat cheese on top.

Bake for 35-40 minutes. Let cool 10 minutes before cutting. Enjoy warm or cold.