If you’ve been to the farmer’s market lately, the tables are overflowing with all sizes and every color of heirloom tomatoes. It’s a beautiful thing to see! Malformed, purple, lopsided, variegated, golden, pink, really every shape and shade is delicious.
We are growing a handful of heirloom varieties this summer. The good-lookin’ ones go out to the farm stand, but a fair share come into the farmhouse kitchen. Too many too eat sliced up, matter fact! We make batches of fresh salsa using jalapenos from the garden, and we also crush the tomatoes and slow simmer with garlic and basil for a simple, traditional marinara sauce. Since the abundance was exceptionally high last week, I picked the most gorgeous heirloom tomatoes and decided to make a couple quiches.
Our family loves quiches! It’s really a real food, fast food : ) Lately, I’ve been keeping a pie crust or two in the fridge for a late afternoon summer galette that can be made at a moment’s notice. When I told Eva I was going to write this post, she was very excited saying that I had invented this recipe. The truth is there are many similar ways to a quiche, all tasty and rewarding. I have made quiches for so many years, so many ways, that I’ve found how to simplify it to be a quick and easy breakfast, lunch, or supper pleasure for our family.
We don’t have chickens yet, but we’ve had hens in the past, and if you can get your hands on a half-dozen real eggs, this quiche will be all the more satisfying and goldenly delightful.
Heirloom Tomato Quiche
1 cup whole milk
1 teaspoon herbed salt blend (delicious with herbs de Provence salts, or just seasoned salt)
1 cup of bacon, cooked and cut up/chopped/thinly sliced
1 cup of sharp shredded cheese
1 or 2 heirloom tomatoes (depending on their size), cored and sliced
more herbed salt bled of your choice for sprinkling over tomatoes
CRUST: use your favorite pie crust recipe, I recommend this one. Have it premade in the fridge (or store bought) for a faster way to enjoy your quiche!
Preheat the oven to 375 F. Roll your pie crust onto your pie plate. Beat the eggs until fluffy, add milk and herbed salt blend. Add the bacon and the cheese and pour the mixture into the crust-lined plate. Lay the heirloom tomato slices over the egg mixture and sprinkle a little herbed salt blend to flavor the tomatoes. Bake in the middle rack for 35 to 40 minutes or until a knife inserted in the middle comes out clean. Let it stand 5 minutes or more before cutting.
That’s it! Real food the fast way for any day of the week!
Let me know how you like it. I’m sure cooked sausage, ham, or meatless would be just as tasty. Can’t wait to hear how you enjoyed it!
with love. Damaris