Tomato Thyme Quiche

Recipe by Kabwe Cook
READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
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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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