Joy's Tomato and Goat Cheese Quiche

Joy's Tomato and Goat Cheese Quiche
Basic Pie or Pastry Dough

1 and 1/4 c. flour
1/2 tsp salt
1/2 c. chilled lard
1 tbsp cold butter
3 tbsp ice water

Sift together the flour and the salt. Cut in the fat, and sprinkle on the ice water and mix until it just holds together. Shape the dough into a disk, wrap it in plastic and refrigerate it until ready to use. Roll it out and fit it into a 9" pan. Brush the dough with a beaten egg yolk and refrigerate.
Preheat the oven to 400. Set a rack in the lowest position in the oven.
Drain and squeeze out the liquid of a pound of canned tomatoes and set them aside.
Combine until smooth:

4-6 ounces fresh goat cheese
3/4 c. cream
1/2 c. milk

Add and whisk until smooth:

3 eggs
1 tbsp chopped parsley
3 tbsp chopped basil
pinch salt
black pepper.

Put the squeezed tomatoes in the pastry shell, pour the cheese mixture over the top. Bake until the top is golden brown, 40-45 minutes. Let it rest 10 minutes before slicing.

Rating: A+. Rapturous. Lovely. Fluffy and salty and cheesy--- absolutely gorgeous. I wished I was a photographer this thing was so crusty and golden brown. I could eat it every day.