Today is a dreary, rainy, humid day. A good day for staying inside, curling up with a good book and relaxing.
But, I have 25 lbs. of tomatoes to process before they go bad so that is what I've spent the past couple of hours doing. I have 7 quarts of diced tomatoes to show for it so it was well worth the time.
I also tested out a new recipe today - tomato quiche. It turned out great and was very tasty so I thought I'd share the recipe.
The top got a little dark because I was distracted and forgot to check on it, but it still tasted good.
1 deep dish pie crust - I made my own. Prick holes in the bottom with a fork and bake at 375 degrees for 10 minutes.
In the meantime, slice a large beefsteak tomato and set the slices on a plate covered with a paper towel. Sprinkle with salt and let sit.
Slice 1/2 of an onion and saute in olive oil for 3-5 minutes, until the onion is soft.
Grate 1 cup cheese of your choice - I used 1/2 Colby-jack and 1/2 parmesan.
At this point your pie crust should be done. Take it out of the oven. Take a paper towel and pat the tomatoes dry. This step is important otherwise you will end up with a soggy crust.
Place the tomato slices on the bottom of the crust, place the onions on top. Season with salt, pepper, and dried basil. Fresh would have been great but I didn't have any. Sprinkle the cheese on top.
Beat together 2 eggs, 2 TBSP. flour, and 1 cup of evaporated milk. Pour over the tomatoes, onions and cheese.
Bake at 375 degrees for 40 minutes. I would check it a few minutes before that to see if it's set and done because ovens vary.
There you go! Enjoy.