Roll out the dough 1/8 inch thick and fit into a buttered 9-inch quiche, tart, or pie pan. Refrigerate while you prepare the filling.
Set a rack in the lowest position in the oven. Preheat the oven to 400┬░F.
Prepare and set aside:
1 pound plum tomatoes (about 6 per pound), cored, quartered lengthwise, and seeded
Crumble into a bowl:
4 ounces fresh goat cheese
Slowly mash in with the back of a wooden spoon until smooth:
3/4 cup half-and-half or heavy cream
1/2 cup milk
Add and whisk until smooth:
3 large eggs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme or savory, or 3 tablespoons chopped fresh basil
1/4 teaspoon salt
Plenty of ground black pepper
Remove the pastry shell from the refrigerator and arrange the tomato quarters in the shell like the spokes of a wheel, with the pointed end (blossom end) toward the center of the quiche. Fill in the center with more quarters. Pour the cheese mixture over the tomatoes and bake until the pastry and top are golden brown, 40 to 45 minutes. Let the quiche rest for 10 minutes to settle, then cut into wedges and serve.
