Tomato Cheddar Quiche

When tomatoes are in season and you need yet another recipe, this quiche is gorgeous and delicious.

A couple of weeks ago, I saw a recipe I wanted to try, but when I went back and re-read it, it was too fussy. Too many steps, and sounded overly finicky. I decided to use my usual method instead, and I was really happy with the result. Apparently my Facebook friends were as well, since it got lots of positive comments. So here’s the recipe:

Turn the oven to 400F.

Start the filling:

2 large tomatoes

One medium onion

15 ml olive oil

Dice the tomatoes roughly, and the onion more finely, and place on a cookie sheet with parchment or a silicone liner. Drizzle with the oil and put in the oven (don’t worry if it isn’t up to heat yet).

Now make the crust:

280 ml whole wheat flour

15 ml dried oregano

90 ml cold salted butter, diced

30-40 ml ice water

Mix the oregano into the flour. Cut in the butter with a pastry blender or two knives, or pulse in the food processor until the butter is the size of peas. Then mix in the water with a fork, or pulse in, 15 ml at a time, until the dough is just starting to clump together. Squeeze it together into a disc and wrap in foil or plastic wrap or a beeswax wrapper, and put in the fridge for 15 minutes to half an hour.

When you put the dough in the fridge, check your tomatoes. They should have released their juice and start to look a bit caramelized. If not, give them a few minutes longer. You want them to not be wet, but sort of jammy.

Then take them out of the oven, and set them aside while you roll out the crust. (Leave the oven on at 400!)

Roll out the pastry and place in a tart tin (or a pie plate will work; it may take a little longer to cook).

For the rest of the filling:

30 ml Dijon mustard (I used Kozlik’s Bordeaux)

120g of sharp, old cheddar, grated

5 eggs

60 ml milk or cream

60 ml chopped parsley

Ground black pepper to taste

Brush the bottom of the pastry with the mustard. Then sprinkle with the cheese.

Next, put in the tomatoes.

Beat the eggs with the cream, parsley and pepper. (I don’t usually have cream, but I bought it for another recipe, and it does add a certain richness). Pour it over.

Bake in your 400F oven for 45-55 minutes (a knife inserted in the centre should come out wet but not eggy).

Let stand 5 minutes before serving.

The guy on the right is a bad egg…

This Friday fixing of potato, onion, herbs, egg and tomato is looking good, except for the one whose yolk broke on the way into the pan…

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The last day at work before launching back to the world of running my own company needs to get off to a strong start. It’s not enough that my horoscope said I was a “force of nature”; I also did 45 minutes of rowing and then got to eat this awesome breakfast. Friends and future clients, here I come!

To make this (for 2 or 4):

Cook 1/2 diced onion and two diced potatoes in a small amount 5ml or 1t) olive oil. Tip in some chopped herbs and pepper. Add a couple of spoonfuls of water and break in eggs (more carefully than I did). Surround with diced tomato and lid until eggs are cooked as you like (3-6 minutes).

Have a good one!

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