My kitchen counter runneth over with tomatoes so time to make tomato herb quiche. Here is another dish I made early in the day for supper later.
If summer had a taste this would be it.
Tomato Herb Quiche
Parmesan and or Italian cheeses
2-3 sliced ripe tomatoes
3/4 c. heavy cream or milk as desired
1 Tbsp. flour
Fresh herbs chopped. I used basil, parsley and chives from the garden
salt and pepper
Prepare one simple pastry crust and press into bottom of pie or quiche pan.
For the crust I use a simple pastry crust recipe. I love it as you use oil instead of butter so no cutting the butter into the flour. The recipe for the simple pastry crust is here.
Bake the pie crust at 375 for five minutes. Line the bottom of the pan with a generous sprinkle of the cheese. I used what I had, some Parmesan and Italian mixed. What I had left in the fridge.
Layer the tomatoes on top.
Mix the rest of the ingredients well and pour into crust. Bake at 425 for ten minutes and then turn down to 375 for 20-30 minutes.
When the top is golden and a knife comes out clean, it is done. Eat warm or later cold as we did with a salad. A fresh meatless meal, perfect for summer. Enjoy!