Tomato Thyme Quiche

"It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs."
 
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photo by Kabwe Cook photo by Kabwe Cook
photo by Kabwe Cook
Ready In:
1hr 5mins
Ingredients:
17
Yields:
1 9
Serves:
6
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ingredients

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directions

  • Crust:.
  • Set oven to 400.
  • Combine flour, salt, and baking powder.
  • Cut/blend in the butter until you have coarse crumbs.
  • Add ONE beaten egg yolk, don't mix yet.
  • Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
  • Refrigerate for at least 20 minutes (longer is better).
  • Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
  • Brush crust with remaining, beaten egg yolk.
  • Prick all over with a fork.
  • Bake for 10 minutes, then set aside away from the heat
  • Change oven setting to 350.
  • Filling:.
  • Spread the cheese around in the bottom of the crust.
  • Follow with the mushrooms and minced garlic.
  • In a seperate bowl, whisk eggs together with the egg whites.
  • Add salt, pepper, sour cream, and milk.
  • Pour egg mixture into pie shell (do not stir).
  • Place slices of tomato around on the top.
  • Sprinkle with thyme.
  • Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
  • Allow to set, away from heat, for 10 minutes.
  • Can be eaten hot or chilled.

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Reviews

  1. This was delicious! Thank you so much for the recipe! I only baked mine for 35 minutes because I used a larger pan. Love this. Will make again!
     
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