Basil Tomato Quiche

Susie here. My best friend Lisa has a beautiful bountiful garden and can grow absolutely anything.  She always give credit to her husband Willy, who beyond patiently prepares the soil.  This past summer they had the usual abundance of tomatoes and we were graciously the recipients of many of these beauties. There is nothing like freshly sliced tomatoes on hot buttered toast or topping a  pizza dough fresh out of the oven with just little bit olive oil and kosher salt.

One of my family’s favorite meals is tomato basil quiche.   This staple in our home is relatively simple to make.  It is also easily frozen and re heated which makes for a happy mom on those long days at work.

I use Abby Mandel’s pate brisee recipe, it is truly the easiest dough I have worked with, and can be used for sweet baked crusts with just a few tablespoons of sugar added.  This recipe makes either a generous thick luscious crust, or, if you want to be a little frugal you can squeeze out two crusts, which is what I frequently do when making quiches.

  • 1-1 1/2 cups of unbleached all purpose flour
  • 1/2 tsp salt
  • 1 large egg yolk
  • 4 ounces of chilled unsalted butter
  • 5 tablespoons of ice water
Place the flour, salt, egg yolk and butter in a bowl.  Set aside the egg white in anticipation for the quiche filling.  Chop the butter into small pieces and mix until it resembles coarse meal.  I then transfer the mix into my Kitchen Aid and begin to mix with the dough attachment and slowly add the ice water until a ball of dough is formed.
Flatten either one or two balls of dough, wrap in wax paper and refrigerate for an hour.  Roll out onto a lightly floured board and place into ungreased pie plates. I do not pre cook my pastry-although you can bake at 400 degrees for 10 minutes if you are a quiche purist.
Here comes the really easy part…..there are no rules and no measuring.  Pre heat oven to 350.
Place a good handful (or 2) of grated parmesan cheese-or whatever cheese that happens to be available or to your liking-on top of the pie crust dough.
Slice 1-2 tomatoes thinly and place on top of the cheese.
Cut slices of fresh basil leaves  with your kitchen scissors and layer them on top of the tomato.
Depending on the size of your eggs, whisk together 6-8 eggs and pour over the top
Sprinkle with grated parmesan and  place a crust protector around the edge of the quiche.
Bake at 350 for 30-40 minutes
Emma here. I just want to say, thank goodness for adding some substance to this blog. If it hasn’t been discovered yet, I am more of the baker in the family. The extent to which I can cook ends in Trader Joes mac n cheese, fried eggs, salad, oatmeal and salsa (not all in the same sitting of course). When it comes to dinner, my mom has it covered.
Back to Susie.  Thanks Emma-but your addition of a fresh green salad with one of your homemade dressings and a hot sourdough baguette makes this meal.
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