Wednesday, June 27, 2012
Heirloom Tomato Quiche Pie
You just can't beat a homemade Quiche, especially when it is made with heirloom tomatoes and garden goodness! My recipe might be a little different than most others. I always try to use the healthiest ingredients possible.
Mr. Garden is not a huge fan of Quiche. I sometimes think this is a girl thing, but he really does enjoy this one when it is packed choke full of veggies. Using some fresh Cinnamon Basil really makes it a treat.
This is a homemade rolled out crust, but it is really simple and easy for almost anyone who loves to bake. So let's start with the pie crust.
1 cup organic unbleached flour
1 stick cold unsalted butter, cubed
3 oz. cold organic creamcheese
Pinch of Kosher or Sea Salt
Whisk the flour and salt together. Cut in the butter and creamcheese until corse, frine and crumbly. Squeeze and work it into a nice dough ball. Pat it out onto a nice disc shape and place on a lightly floured surface. Start in the middle and work your way out with the rolling pin until you have a nice round pie crust. Slip it into a deep dish pie plate. Form it to the plate with your fingers. It is very easy to work with. Scallop the edges and set it aside.
heirloom tomatoes (I like using the paste varieties for less liquid)
1 sweet bell pepper chopped
1 sm. Red Onion minced
8 large mushrooms sliced
fresh spinach chopped (about 2 1/2 cups worth)
couple of springs of Cinnamon Basil, cut up (I love included the flowers)
1 cup finely grated sharp cheddar cheese
3 to 4 tbsp finely grated parm. (Use the GOOD stuff)
kocher salt and fresh ground black pepper to taste
Pinch of red pepper flakes
¾ cup plain GREEK yogurt
2 tbsp. extra virgin olive oil
skillet = add olive oil on medium heat and add onion, peppers, mushrooms until tender.
Chopped tomatoes and place on paper towel to absorb excess liquid
beat eggs and whisk in yogurt add cheese, spices.
Combine and pour into pie shell.
Bake 350 for 50 to 55 minutes.