Quiche is a rather adaptable dish. You can make them light or heavy, with or without crust. You can, and should, alter this recipe to suit your available seasonal ingredients and individual tastes. Just keep these proportions in mind:
About 6 medium tomatoes or 12 paste tomatoes, sliced in halves or quarters, seeds and juice removed
4 cloves garlic, peeled
2 tbsp olive oil
Salt and freshly ground black pepper
Handful fresh garden herbs, such as basil, oregano, marjoram and parsley, chopped
6 whole eggs, lightly beaten
3 cups milk
1/2 cup grated cheese, such as Parmesan or Gruyère
Preheat oven to 225 degrees Fahrenheit. Place the herbs in a container with the milk to steep in the refrigerator. Put the tomatoes and garlic in a baking dish and toss them with the oil. Season with a couple of generous pinches of salt and a several twists of freshly ground pepper. Let the tomatoes roast for several hours, until they are completely shriveled but still a little moist. When the tomatoes have cooled, coarsely chop the mixture.
Preheat the oven to 350 degrees. Beat the eggs, then whisk in the milk and herbs. Pour the mixture into a buttered pie plate. Set the plate inside a larger roasting pan. Fill the pan with water until it reaches about halfway up exterior of the pie pan. This method of baking in a bain-marie moderates the oven temperature to ensure a delicate custard. Bake until the quiche is puffed up and golden, but still a bit jiggly in the center, about 25 to 35 minutes. Serves 6 to 8.
See Also: Check out our June/July issue for even more egg recipes, including the Bacon, Blue Cheese, Lemon and Leek Quiche pictured above (left).
Photo by Tim Nauman Photography