Tomato and Chevre Tart 

Total time: 60 minutes, 45 if rice cooked earlier

   I use a brown rice crust for this; it's healthier.  But you could certainly use a proper pastry or pie crust if you prefer.  Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey.  And any cheese would work, just don't use too much.... Use the aged goat cheese that comes with a thin edible rind.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 1 egg
• 1/4 cup (1oz, 30gr) shredded cheese
• 1 tsp olive oil
• 4oz (120gr) chevre, (goat cheese), or other semi-soft cheese
• 4oz (120gr) Prosciutto or other dry-cured ham
• 2 tomatoes
• 3 eggs
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1/2 cup basil leaves, loosely packed

 Instructions:

• The crust:
• Cook rice in stock according to package instructions.
• When done, spread out on a plate for 5 minutes to allow to cool a bit.
• Lightly oil a 10" (25 cm) pie or quiche plate. 
• Lightly whisk 1 egg.
• Add 1/4 cup shredded cheese and the cooked rice.  Mix well. 
• Pat into the quiche plate or pie pan, working it up the sides as best you can. 
• Bake in 400F (200C) oven for 5 minutes. 
• Remove.
• The filling:
• Slice goat cheese into 1/4" (.6cm) rounds.
• Slice tomatoes about 3/8 " thick, (.3cm).
• Tear or cut Prosciutto into large pieces.
•  Leave basil leaves whole.
• Whisk eggs and yogurt together.
• To assemble:
• Arrange sliced goat cheese on crust.
• Top with Prosciutto and basil leaves.
• Pour egg mixture over as evenly as you can.
• Top with tomatoes; do not overlap.
• Bake for 30 minutes, until center has set. 
• Remove and let rest 5 minutes.
•   Slice and serve.

Note:  When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.