September 22, 2008
Well the weather is finally starting to cool off in my neck of the woods which means Fall is just around the corner I hope. My mind is already starting to ponder all the pumpkiney things I’ll bake and soups I’ll make during the cooler weather. But I thought I’d end Summer on a good note and use up the last little bit of basil on my basil plant. I am so proud of myself for keeping my herbs alive this Summer with my track record for being the grim reaper of plants. I saw this beautiful quiche on Liz’s blog and thought what a perfect dish to make with the few grape tomatoes and basil leaves I had left. The picky one (aka my husband) had a meeting at work tonight (where they’ll be eating greasy chicken fingers and fries which is right up his alley) so I thought I’d make this just for myself. My nose told me before I even took it out of the oven that this would be delicious and my nose didn’t lie. This is a great quiche recipe to send off the Summer.
(with my alterations)
- 2 medium or 1 large tomato, sliced 1/4 inch thick(I used 1 cup grape tomatoes, sliced in half lengthwise)
- 2 cups shredded sharp white Cheddar (or you may use Gruyere) (I used sharp Cheddar)
- 1-2 cloves garlic, finely chopped
- 1 unbaked 9-inch pie shell
- 1 small onion, thinly sliced
- Leaves from 3 small stems fresh basil, torn if large
- 4 eggs
- 1 2/3 cups light cream (I used whole milk)
- 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes) (I omitted)
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.
- In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.
- In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.
- Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.
- Let the quiche cool on a wire rack for a few minutes before serving.
And speaking of Liz’s blog, I’d like to give her an award for having a great blog! I was recently given an E for Excellent award from From the French Kitchen, so I’d like to pass it on to some more bloggers that I think are excellent. Thanks for being so creative and inspiring!
And the E for Excellent Award goes to…
Please pass this on to other blogs that are excellent!