Tomato Quiche
This recipe combines two of my favorite things — tomatoes and quiche! Start with ripe tomatoes from your farmer’s market, and for goodness sake, use a frozen pie crust!
Herbed Tomato Quiche
1 frozen pie crust
1 1/2 C cream or half-and-half
2 eggs plus 2 egg yolks
2 T tomato paste
salt and pepper
4 T swiss or gruyere cheese, shredded
2 sliced tomatoes
2 T chopped fresh parsley
1 T chopped fresh mixed herbs (marjoram, lemon thyme, oregano, basil, chives)
3 T grated parmesan cheese
2 t butter
Combine cream, eggs, tomato paste, dash each of salt and pepper, and beat lightly. Add 2 T Swiss or Gruyere cheese. Spoon custard into pie crust. Arrange tomato slices on top, sprinkle with salt & pepper and herbs and top with remaining cheese. Dot with small pieces of butter.
Bake on top shelf of oven at 375F for 25-30 mins or until filling is set and top is golden.
quiche, tomatoes, herbs, recipes
October 2nd, 2007 at 8:43 pm
[...] been blessed with an abundance in your backyard garden, may I re-recommend the tomato quiche recipe here? This is a somewhat “wet� quiche – not because the eggs haven’t cooked, but because the [...]