Section Title

Tomato Quiche

Tomato Quiche

  • 10 medium tomatoes
  • 4 eggs
  • 1/4 cup finely diced salami
  • 1/4 cup whipping cream
  • 2 cups grated cheese
  • 1/2 tsp. thyme
  • Salt and pepper, to taste
  • 1 1/2 cups flour
  • 1/2 cup cold butter, cubed
  • 1 egg yolk
  • 2-3 Tbsp. ice water

Serves: 8

For the crust, sift the flour into a bowl. Cut in the butter with fork or pastry cutter until the mixture resembles coarse crumbs. With a fork, stir in the yolk and enough water to bring the dough together. On lightly floured parchment paper, roll out the dough to about 1/8 inch thick and transfer to a pie pan. Refrigerate until liquid mixture is ready. Preheat oven to 400 degrees F. 

For the middle, cut an X into the bottoms of the tomatoes and place in boiling water for 1-2 minutes. The skins will separate from the meat and can be peeled with a knife. Quarter the tomato and remoe the seeds with a spoon. In a small bowl, mix the eggs and cream. Add the salami and cheese. Arrange the tomatoes in the pie pan and pour liquid mixture on top. Bake until crust is golden 25-30 minutes. Wrap crust edge in aluminum foil if it browns too quickly.

Nutrition Facts (1 serving):
Calories: 375 kcal
Carbs: 24 g
Protein: 12 g
Sodium: 71 mg

Recipe courtesy of Marcella Prokop a member of Homegrown Sioux Empire.