Fresh Tomato Quiche
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 225.3
- Total Fat: 14.2 g
- Cholesterol: 135.7 mg
- Sodium: 261.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.1 g
- Protein: 9.1 g
View full nutritional breakdown of Fresh Tomato Quiche calories by ingredient
Introduction
Loaded with fresh tomatoes and basil, this quiche takes advantage of the glut of late-season vegetables you can get for cheap at the farmer's market. For an especially flavorful and beautiful pie, use two or three varieties of heirloom tomatoes in different colors, like deep pink Brandywines or fun green Zebras. Loaded with fresh tomatoes and basil, this quiche takes advantage of the glut of late-season vegetables you can get for cheap at the farmer's market. For an especially flavorful and beautiful pie, use two or three varieties of heirloom tomatoes in different colors, like deep pink Brandywines or fun green Zebras.Number of Servings: 6
Ingredients
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1 Frozen 9" pie crust (If you can find whole wheat, go with it!)
4 large eggs
3/4 cup 2% milk (you NEED the fat, so don't go with skim!)
1 tbsp. mustard
8-10 basil leaves, chiffonaded
1-2 tbsp. tarragon leaves, shredded
2 oz. grated cheddar or swiss cheese (you could use light cheddar, but don't use light swiss. I tried light swiss once and it was GROSS. It melted like plastic.)
3-4 tomatoes
Kosher salt
Pepper
1 tsp. high quality garlic powder
Directions
1.) Slice the tomatoes into 1/2" thick rounds. Lay the slices out on a couple of layers of paper towel and sprinkle with kosher salt. Place another layer of paper towel on top, and let the tomatoes "drain" this way while you shred the herbs and complete the next steps. *Doing this keeps your quiche from becoming a seeping wet mess and concentrates the tomato flavors*
2.) Spread the mustard on the bottom of the pie shell, then sprinkle with freshly ground pepper to taste. Evenly distribute the basil and tarragon chiffonade over this. Top with the shredded cheese.
3.) Whisk together the eggs and milk with a little salt and, if you'd like, garlic powder.
4.) Layer the slices of tomato as evenly as possible in the pie crust, until they come to within 1/2" of the top of the shell.
5.) Pour in the egg mixture, distributing it evenly over all of the tomatoes. Go slowly so that all the spaces between the layers can get filled in. Stop when the egg mixture is about 1/3" away from the top of the crust. **You may not use up all of the mixture -- it all depends on the depth of your shell and the kinds of tomatoes!**
6.) Bake in a 350* oven for 30-40 minutes or until the eggs are set and a little puffy.
Allow to cool for 15 minutes. Slice into 6ths and serve warm or at room temperature, alongside a garden salad or steamed vegetables.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
2.) Spread the mustard on the bottom of the pie shell, then sprinkle with freshly ground pepper to taste. Evenly distribute the basil and tarragon chiffonade over this. Top with the shredded cheese.
3.) Whisk together the eggs and milk with a little salt and, if you'd like, garlic powder.
4.) Layer the slices of tomato as evenly as possible in the pie crust, until they come to within 1/2" of the top of the shell.
5.) Pour in the egg mixture, distributing it evenly over all of the tomatoes. Go slowly so that all the spaces between the layers can get filled in. Stop when the egg mixture is about 1/3" away from the top of the crust. **You may not use up all of the mixture -- it all depends on the depth of your shell and the kinds of tomatoes!**
6.) Bake in a 350* oven for 30-40 minutes or until the eggs are set and a little puffy.
Allow to cool for 15 minutes. Slice into 6ths and serve warm or at room temperature, alongside a garden salad or steamed vegetables.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
Member Ratings For This Recipe
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