Heirloom Tomato Quiche Recipes

HEIRLOOM TOMATO AND ONION QUICHE

Steps:

• Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked 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.
• 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.
• In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
• 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.
• 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.

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.

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.