Heirloom Tomato And Onion Quiche Recipes

TOMATO QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

TOMATO ONION QUICHE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

TOMATO, BACON, AND ONION QUICHE

Steps:

• Place pie crust in pie pan, and prebake it for 10 minutes at 375 degrees.
• Cook chopped turkey bacon and red onion until carmelized in frying pan, and place in separate dish.
• Mix eggs, milk, cheese, and seasonings in mixing bowl. Add the onions and bacon, and pour into prebaked pie crust. (Note: pie crust does not have to be browned,only a little hardened.).
• Place the sliced tomatoes on top, one by one, all around until the top is covered.
• Bake in a 375 degree oven for 40 minutes, or until knife inserted is 'clean'.

HEIRLOOM TOMATO AND ONION QUICHE RECIPE - (4.5/5)

Steps:

• 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpicked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. 2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. 3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. 4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. 5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings

HEIRLOOM TOMATO QUICHE

Steps:

• Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
• Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
• Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
• Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
• This dish was created by Walmart Mom, Caryn Bailey.
• Variations.
• Grilled Asparagus and Leek or Sautéed Spinach and Leek.
• Tips.
• Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.

HEIRLOOM TOMATO AND ONION QUICHE

Steps:

• Preheat oven to 425 degrees.
• Let piecrust stand at room temperature according to package directions. Unroll into a 9-inch pie plate. Crimp edges as desired.
• Line unpricked pastry with a double thickness of foil. Bake for 8 minutes; remove foil and bake for 4 to 5 more minutes or until pastry is set and dry.
• Reduce oven temperature to 375.
• Place tomato slices on paper towels to absorb excess moisture.
• In a small skillet, melt butter over medium heat. Add onion, cook until onion is tender, stirring often.
• In a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard, and black pepper.
• Sprinkle cheese onto the bottom of the hot pastgry shell.
• Spoon onion mixture over cheese.
• Arrange a single layer of tomato slices over cheese, overlapping slightly.
• Slowly pour egg mixture over tomatoes. Sprinkle with paprika.
• Bake, uncovered, for 35 to 40 minutes, or until egg mixture is set in center.
• If necessary, cover edge of pie crust with foil to prevent overbrowning.
• Let stand for 10 minutes before serving.