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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Cherry Ann Nicor
[email protected]This quiche was just okay. It wasn't bad, but it wasn't anything special either.
Ahtesham Abbas
[email protected]Overall, this was a good quiche. I would make it again, but I would make a few changes.
Gani abdul
[email protected]The quiche was a little too salty for my taste. I think I would use less salt next time.
Naem Naem
[email protected]This quiche was a little too rich for my taste. I think I would use less butter next time.
Nakalanzi Shadiah
[email protected]This quiche is a keeper! I will definitely be making it again and again.
Oakley Cardwell
[email protected]I would definitely recommend this recipe to anyone who loves quiche.
Love Pariyar
[email protected]This quiche is perfect for a brunch or lunch party.
Mf Hhhj
[email protected]I love that this recipe uses fresh tomatoes. It gives the quiche a really nice flavor.
Ibrahim Farshoukh
[email protected]This is a great recipe for a quick and easy weeknight meal.
kokichi-san woo!
[email protected]The quiche was really easy to make. I had it in the oven in less than 30 minutes.
Hikeem Ktk
[email protected]The quiche was a little dry. I think I would add more milk or cream next time.
Danish Mudser
[email protected]This quiche was a bit bland for my taste. I think I would add more herbs and spices next time.
Sindhitiktoker
[email protected]I'm not a big fan of quiche, but this one was really good! The crust was nice and flaky and the filling was creamy and flavorful. I would definitely make this again.
Omar Salama
[email protected]This quiche was easy to make and turned out great. I used fresh tomatoes from my garden and they added a lovely flavor. The quiche was also very filling and satisfying.
Ripple Trooth
[email protected]I love quiche and this winter tomato quiche did not disappoint! The creamy filling and flaky crust were perfect. I added some extra cheese to the top and it was even better.
Tommy Wright
[email protected]This tomato quiche was a hit with my family! The flavors were perfectly balanced and the crust was flaky and delicious. I will definitely be making this again.