Floating Olive Branch
Roasted Tomato & Brie Quiche


3 medium tomatoes, seeded and sliced 

2 tablespoons Tuscan Herb Infused Olive Oil or Herbs de Provence Olive Oil 

1 tablespoon Sicilian Lemon White Balsamic or Bianco White Balsamic 

1 teaspoon Pepe e Aglio Seasoning Blend, divided  

2 teaspoons Fleur de Sel, divided 

6 eggs 

1/2 cup whole milk 

1/2 cup half and half 

1 shallot, peeled and minced 

1 garlic clove, peeled and minced 

1 pre-made pie dough

5 oz brie cheese, sliced and divided 

2 tablespoons fresh chive, chopped 


Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place tomatoes on the prepared baking sheet and drizzle with olive oil and vinegar. Season the tomatoes with 1/2 teaspoon of Pepe e Aglio and 1 teaspoon of Fleur de Sel, toss to coat, and spread out in an even layer. Place in the oven and roast for 20 minutes or until the tomatoes are tender and slightly caramelized. Remove from the oven and set aside.

Reduce the oven temperature to 350°F. Place eggs, milk, half & half, shallot, garlic, 1/2 teaspoon Pepe e Aglio, and the remaining 1 teaspoon of Fleur de Sel in a large bowl, whisk to combine the quiche batter. Transfer the pre-made pie dough to a pie plate and press into the edges and sides. Pour in the quiche batter and top with half of the brie. Place the quiche in the oven (you may need to place the filled quiche on a baking sheet for easier movement) and bake for 25 minutes or until semi-set (just a little jiggly). Remove from the oven, add the tomatoes and remaining brie to the top of the quiche, and return to the oven. Bake for 15-20 minutes or until the quiche is firm and set. Remove from the oven and set aside to rest at room temperature. Before slicing and serving, sprinkle the quiche with chopped chives.