Tomato Quiche

Source: Recipes for a Small Planet
Date tried: January 31, 2018
Yield: 1 10” pie
Time needed: 1 hour

This was quite good except for the crust; the recipe calls for lining the crust with sliced tomatoes, but that made it rather soggy. Otherwise the filling was fine and we enjoyed it.

Tomato Quiche

Tomato Quiche
2 Tbsp butter
1 cup finely chopped onion
1 cup tomatoes, peeled and chopped
pinch of thyme
dash salt
3 eggs, beaten
1 cup milk
1/2 tsp. salt
1/2 cup freshly grated Parmesan cheese
1 cup grated Swiss cheese
2 large tomatoes, peeled and sliced 3/4” thick
1 10” whole wheat pie crust

Melt butter in a small fry pan and sauté the onions until they are transparent and very soft.
Add thyme, salt and chopped tomatoes.
Cover and simmer for 5 minutes.
Uncover the pan and mash the tomatoes; continue to cook uncovered until the mixture is dry and thick.
Set aside to cool.

Pre-heat oven to 350oF.

Beat eggs, milk and salt together.
Stir in the grated cheese and the cooled tomato mixture.
Line the bottom of the pie crust with the sliced tomatoes.
Pour the egg-cheese mixture over.
Bake for 25-30 minutes until a knife inserted in the centre comes out clean.
Serve hot or cold—good either way.

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