Fresh from the garden tomatoes, basil rolled and cut into thin chiffonade ribbons, freshly grated fresh mozzarella cheese and eggs make up this wonderful summer tomato quiche pie.
Fresh Tomato Quiche
It's no secret how I feel about fresh from the garden tomatoes. So juicy, so tasty - heads above any grocery store tomato. There is just nothin' like a tomato freshly plucked from a backyard garden. Well, here's another yummy way to use up that bounty of tomatoes from your summer harvest.
This quiche is the perfect trio... fresh from the garden tomatoes and basil rolled and cut into thin chiffonade ribbons, and freshly grated fresh mozzarella cheese - like an Insalata Caprese in a pie.
A perfect light summer meal. Enjoy!
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Fresh Tomato Quiche
Yield:
8 servings
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Fresh from the garden tomatoes, basil rolled and cut into thin chiffonade ribbons, freshly grated fresh mozzarella cheese and eggs make up this wonderful summer tomato quiche pie.
Ingredients
- Homemade or store-bought standard pie crust
- About 1-pound fresh medium sized tomatoes
- 4 large eggs
- 2/3 cup whole milk
- 2 green onions, sliced
- 2 tablespoons sliced (a chiffonade) basil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons kosher salt, or to taste
- About 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 overflowing cup shredded mozzarella
- 3 slices bacon, cooked crisp and chopped
- 3 tablespoons Parmesan cheese
- 1 teaspoon of all-purpose flour
Instructions
- Place the uncooked pie crust in a glass pie pan, turning the edges under and crimping them. Bake at 350 degrees F for about 10 minutes or until the crust is lightly browned. Set aside.
- Meanwhile, line a baking sheet with two layers of paper towels. Slice the tomatoes about 1/4 inch thick and lay them out on the paper towels to drain. Sprinkle lightly with salt and cover with another layer of paper towels. Let sit while preparing the other ingredients.
- In a large bowl, whisk the eggs with the milk until well blended. Add the green onion, basil, parsley, salt and pepper and mix well. Add 1/2 of the cheese and all of the bacon; stir and set aside.
- Preheat oven to 350 degrees F.
- Depending on the size of the tomatoes, reserve about 10 of the prettier slices for the top. Seed and chop up the remaining tomatoes and add to the egg mixture; stir.
- Combine 3 tablespoons of Parmesan cheese with 1 teaspoon of all-purpose flour and sprinkle on the bottom of the pre-baked crust. Carefully pour the egg mixture over the top. Around the outside edges of the pie, line up the remaining 10 sliced tomatoes, slightly overlapping them.
- Bake at 350 degrees F for about 25 minutes.
- Remove and sprinkle the remaining cheese evenly over the top. Add a rim of aluminum foil or a pie shield around the edges of the pie to prevent it from over browning. Return to the oven and bake an additional 15 to 20 minutes, or until center is set. (Times are estimates as ovens vary.)
- Remove and let stand for 10 minutes before slicing.
Notes
If the tomatoes that you are using are extra-juicy, remove the seeds and leave only the meat of the tomato.
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