Tomato & Basil Quiche

Directions

• Blind bake the pie crust.
• Heat the olive oil over medium heat in a sauce pan. Add the butter and allow it to melt and coat the bottom of the pan. Add the onion and sauté until it starts to soften, but do now brown it. Add half of the tomatoes and cook for a couple of minutes to soften the them slightly. Add the garlic and cook for about 30 seconds. Turn off the heat and mix in half of the salt, half of the ground black pepper, and the basil.
• Crack the eggs into a large bowl and pour in the heavy cream. Add the cayenne pepper, the remaining ground black pepper, and the remaining salt. Whisk until combined, taking care not to over-whisk.
• Starting with the cheese, create alternating layers of the cheese and filling in the pie crust. Gently ladle in the custard mixture so as not to disturb the layers.
• Bake at 350°F for 45-60 minutes. To test if the quiche is done, shake it gently; the center should jiggle very slightly. Allow the quiche to rest as room temperature for at least an hour before serving.
• Just before serving the quiche, add the remaining tomatoes, the balsamic vinegar, and the honey to a pan over medium heat. Stir frequently until the sauce thickens, about 3-5 minutes. After slicing and plating the quiche, drizzle a small amount of the warm sauce on top and serve.