WINTER TOMATO QUICHE
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Roll out the crust and line a 9- or 10-inch tart pan. Refrigerate uncovered (place in freezer if using the yeasted crust) while you make the filling.
- Heat the olive oil over medium heat in a wide, heavy saucepan and add the onion. Cook, stirring, until it begins to soften, 2 to 3 minutes. Add a pinch of salt and continue to cook, stirring often, until tender, about 5 minutes. Meanwhile pulse the tomatoes in a food processor fitted with the steel blade or in a mini-processor.
- Add the garlic to the onions and cook, stirring, until fragrant, about 30 seconds. Add to the canned tomatoes and turn up the heat slightly. Add the tomato paste, sugar, salt, basil or rosemary spring and thyme and simmer briskly, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes. Taste and adjust salt, and add pepper. Remove from the heat. Remove the basil or rosemary sprig and, if you used rosemary, remove any rosemary needles that may have detached from the sprig. Allow to cool slightly. You should have about 1 cup of the sauce.
- Preheat the oven to 350 degrees. Beat the eggs and egg yolks in a large bowl. Brush the bottom of the crust with a small amount of the beaten egg and pre-bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes.
- Beat the milk into the eggs. Add 1/2 teaspoon salt, freshly ground pepper to taste and beat together. Stir in the cheeses and the tomato sauce and combine well. Scrape into the crust, using a rubber spatula to scrape out every last bit from the bowl. Place the tart on a sheet pan for easier handling and place in the oven. Bake for 30 to 35 minutes, until set. Remove from the heat and allow to sit for at least 15 minutes before cutting.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 292 milligrams, Sugar 3 grams, TransFat 0 grams
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Oakley Rance
[email protected]Meh
Klanto Dupur
[email protected]This was the worst quiche I've ever had. The crust was soggy and the filling was bland. I would not recommend this recipe.
Hamoda Yasser
[email protected]I'm not a big fan of quiche, but this recipe was surprisingly good! The crust was flaky and the filling was flavorful. I'll definitely be making this again.
Sanum Ch
[email protected]Not bad!
walid Abdulwassi
[email protected]I made this quiche for a brunch party and it was a huge success! The quiche was beautifully golden brown and the filling was perfectly fluffy. Everyone raved about it.
Hafiz khan Hafiz
[email protected]This quiche was a hit with my family! Everyone loved the crispy crust and the creamy filling. I'm definitely adding this recipe to my regular rotation.
Kayden Lee
[email protected]Yum!
Xrp Yeasin
[email protected]I thought this quiche was just okay. The filling was a little bland and the crust was a bit too thick. I think I'll try a different recipe next time.
Kristen Brown
[email protected]I love quiche, and this recipe did not disappoint! The filling was creamy and flavorful, and the crust was buttery and flaky. I especially liked the addition of tomatoes, which gave the quiche a nice pop of color and flavor.
Agyei Daniel
[email protected]Meh.
md golap
[email protected]This was my first time making quiche, and it turned out great! The recipe was easy to follow and the quiche cooked evenly. The flavors were well-balanced and the crust was nice and flaky. A+!
Mostakim Raj
[email protected]Absolutely delicious! The quiche was light and fluffy, with a perfectly crispy crust. The filling was packed with flavor, and the tomatoes added a delightful sweetness. I'll definitely be making this again soon!