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Tuesday, 10 July 2007 |
tomato-basil quiche
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I spent July 4th babysitting 12 chickens, so I had to dream up ways to use the bonanza of farm-fresh eggs. Quiche was just the thing. I know it’s had its ups and downs in popularity—“real men don’t eat quiche” was a low point—but it is so good! If you purchase the pie dough, it’s also really quick to make. By the way, if you do not like goat cheese, leave it out and increase the Asiago or gruyere to 1 cup.
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| serves 6 |
prep time: 15 minutes baking time: 45 minutes |
Purchased or homemade dough for one 9-inch pie [see note]
1/4 cup shredded Asiago or gruyere cheese
2 Roma (plum) tomatoes
3 ounces fresh goat cheese
Freshly ground pepper
1/4 cup chopped fresh basil
3 large eggs
1-1/2 cups whole milk
1/4 teaspoon salt
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Preheat oven to 375°. Meanwhile, lay dough in a 9-inch glass pie plate (unless it’s already pre-fitted in a foil tin). Spread the Asiago or gruyere cheese over bottom. Slice the tomatoes about 1/4-inch thick (discarding core and end slices) and arrange slices in a concentric pattern over shredded cheese, overlapping if necessary. Crumble the goat cheese evenly over the tomatoes, grind in some pepper, then scatter the basil over all.
In a bowl, beat the eggs, milk, and salt with a whisk. Pour into pie plate and bake quiche until puffed and golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving. The quiche also keeps well wrapped in plastic in the refrigerator for up to 2 days (and tastes even better the day after baking). |
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TO MAKE THIS A COMPLETE MEAL: green salad is a classic side dish, but I sauteed zucchini with oregano and garlic to serve alongside and it was fantastic.
NOTE: If you want to make your own dough, click here for my best pie crust. If you live in the Bay Area, you can buy frozen French Picnic pie pastry, made with organic flour and butter (a list of stores can be found at www.frenchpicnic.com). Or you can use any purchased pie dough that you like, wherever you live (do not use puff pastry).
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