Goat Cheese And Olive Quiche With Tomatoes, Walnuts, And Rosemary

• 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

1. Preheat oven to 375 degrees.
2. Prepare pastry dough:
3. 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.
4. Assemble quiche:
5. Crumble the goat cheese over the dough, saving some for the top. Spread the tomatoes, olives, rosemary, and walnuts among the goat cheese.
6. 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.
7. Bake for 35-40 minutes. Let cool 10 minutes before cutting. Enjoy warm or cold.

pastry, flour, cold butter, buttermilk, filling, goat cheese, black, grape tomatoes, fresh rosemary, walnuts, eggs, buttermilk, salt

Taken from www.epicurious.com/recipes/member/views/goat-cheese-and-olive-quiche-with-tomatoes-walnuts-and-rosemary-1210254 (may not work)