Tomato-Basil Quiche

A quiche cooling on the windowsill

Last weekend I went to the farmer’s market and got some farm fresh eggs, some basil and tomatoes.  Then I stopped by my friend Betsy’s garden and she pulled some onions for me. The obvious next step? Quiche! It tasted as good as it looked.

Many quiche recipes will call for whole milk or even a heavy cream but I used 2% milk because that’s what I had in the house. If gruyere is unavailable where you shop, Swiss cheese will do just as well.

  • 1 roll-out store bought pastry crust
  • 1 onion, chopped
  • 2 tbsp butter
  • 4 eggs
  • 1 cup milk
  • 8 oz gruyere cheese shredded
  • 3 tbsp chopped basil
  • 1 basket grape or cherry tomatoes halved
  • salt & pepper to taste

Preheat the oven to 450. Roll out the pastry dough and fit it into a 9” quiche pan pressing firmly into the grooves. Use pie weights of you have them to prevent the dough from puffing up in the oven. Bake for 15 minutes or until the dough begins to look golden. Remove it from the oven and let it cool on a wire rack. Reduce oven temp to 325.

Melt the butter in a pan and sauté the onion about 10 minutes, until softened. While the onion is cooking, beat the eggs in a large bowl. Add the milk, basil and most of the cheese (save some to sprinkle on top), salt & pepper and mix them all together. Add the onion. When the pastry has cooled, arrange the tomatoes cut side down. Pour the wet mixture over the tomatoes, sprinkle with the remaining cheese. Bake for 45 minutes. Let cool for 15 minutes. Serve warm.

What you don’t eat you can cut into slices and freeze.

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