Heirloom Tomato Quiche
Don't you just love a delicious, well baked, and tasty quiche? It's one of those dishes that you can have for breakfast, brunch, lunch and Sunday dinner. I can eat it hot out of the oven or cold the next day for breakfast. And it also makes a great appetizer. You can cook it with anything that you have available at home...vegetables, meat, spices mix it all up. But if you're not into experimenting, at the bottom of this blog, I have a list of filling combination that you can use.
Since I have an abundance of Heirloom tomatoes at home, I'm going to make a tomato quiche.
I use a very simple pie dough that is tender, flaky and easy to roll out. There are three basic ingredients of flour, butter, and water to a pie dough recipe, but there are hundreds of recipes with many different believes. Some people strongly believe in using a food processor and some use a pastry blender. Some believe that the fat needs to be fully incorporated, and some believe that fat/butter should not be incorporated fully. I have to tell you, to my experience and according to the recipe from San Francisco Baking Institute; the school that I attended, the flakiness of dough depends on the temperature of ingredients. Butter and water must be cold and the larger the pieces of the butter in the dough, the flakier the dough.
Yield: 4 small 6" tarts Bake time: 45 minutes
Ingredients for the dough:
- 150g flour
- a pinch of salt
- 75 butter, cold & cubed
- 32g water, cold
- Using a pastry blender, mix flour, salt, and butter together until the pieces of butter are approximately pea sized
- Add just enough water to bring the flour mixture together into a ball
- Wrap the dough in plastic wrap and keep refrigerated for at least 4 hours. Meanwhile you can get the vegetable mix ready.
- After the dough has rested, Preheat the oven to 375°F
- Divide the dough into 4 equal parts. Sprinkle your work surface with the flour, form the dough into a ball and start opening the dough from the center, open the dough into a round disk and transfer to the tart shell. Use your fingertips to press the dough to the edge of the tart pan. Cover the dough with parchment paper and fill with beans.
- Bake for 15-20 minutes to set the crust, remove the beans and the parchment paper. Return to the oven and bake for 10 more minutes.
Ingredients for vegetable mix :
- 2-3 tablespoons olive oil
- 1 garlic, finely chopped
- 18-20 heirloom yellow or red tomatoes, whole
- 2 squashes or zucchini, sliced
- 1 red pepper, chopped
- 1 large carrots, sliced
Place the olive oil into a medium size frying pan set over medium heat. Once the oil begins to shimmer, add garlic and saute until golden brown, add the rest of chopped vegetable and saute for about 10-15 minutes until the vegetables are soften but not fully cooked. Set aside for later use
Ingredient for the filling:
- 1 cup milk
- 2 eggs
- 1 egg yolk
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
Mix all the ingredients in a medium size bowl and have it ready, we will use this mix when we assemble the quiche.
Mise en place:
- Sauteed vegetables
- Milk filling
- 3-4 tart shells, blind baked
- Chopped rosemary and red pepper
- 1 cup of shredded Mexican cheese
Preheat the oven to 350° F / 175° C.
Layers the vegetable on to the tart shells, use a ladder to pour some of the milk mix on top, enough to fill the tart all the way to the edge of the tart shells.
Garnish with rosemary and red pepper, place in the oven and bake for 30-35 minutes until the egg/milk filling has set and is no longer jiggling. Add shredded cheese and return back to the oven bake for 10 more minutes or until the cheese is melted and crispy.
Quiche is usually served hot. I love serving quiche for brunch or as an appetizers.
Cooked chicken, artichoke hearts, roasted red pepper, goat cheese
Cooked chopped spinach, feta cheese, kalamata olives
Sauteed mushrooms, grated Swiss cheese, fresh thyme
Ham, bacon, grated Emmental cheese
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