Ingredients
1 sheet refrigerated pie crust1 small eggplant, cut into 1-inch pieces1 poblano pepper, cut into 1-inch pieces1 medium tomato, cut into 1-inch pieces2 garlic cloves, minced1 tablespoon olive oil2 large eggs plus 2 large egg yolks3/4 cup half-and-half cream1 teaspoon kosher salt1/2 teaspoon pepper1 log (4 ounces) fresh goat cheese, crumbled
Preparation
Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
