Preheat the oven to 400 degrees. Toss the tomatoes with olive oil and season with a pinch or two of salt and pepper. Roast for 25-30 minutes until lightly caramelized.
Increase oven temperature to 450 degrees. Shape the pie crust into a 9-inch pie plate. Line the pie shell with parchment paper or foil and fill with pie weights (or dried beans). Bake for 10-12 minutes until lightly golden brown. Remove the parchment and weights. Set the pie shell aside. Reduce oven to 400 degrees.
In a small skillet set over medium heat, add oil and shallots. Season with a pinch of salt and pepper. Saute until softened, about 3-4 minutes.
Meanwhile, whisk together the eggs and heavy cream. Add the chives and pepper.
Layer the tomatoes and shallots in the pie crust. Top with the goat cheese. Pour the custard over the top.
Bake at 400 degrees for 30 minutes or until custard is set in the middle. Let the quiche rest for 15-20 minutes before slicing.
Quiche can be frozen either baked or unbaked. To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350 until heated through. To freeze unbaked: place the assembled quiche on a sheet pan and carefully place it in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe zipper-top bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.
A pie dish is commonly used for quiche. Glass or ceramic dishes can go from oven to table. An 8 or 9-inch diameter dish is ideal. When using larger sizes, the outside edge and crust will likely overcook by the time the middle is done. For this cheese and tomato quiche, I used a 9-inch pie dish. Tart pans are another great option to use for quiche. They give the crust a fluted edge, which looks fancy. Tart pans tend to be more shallow, so the quiche will bake a little faster.
Place the pie dish on a sheet pan during baking. The pan will catch any drips if the quiche bubbles over. It also makes it easy to transfer the dish in and out of the oven.
Bake the quiche until the middle is just set. Allow the quiche to cool for 15-20 minutes before slicing.