I know it's a bloggerly thing to love fall. Pumpkin spice everything, autumn wreaths, babies in pumpkins. But as much as I enjoy fall (and I really do!), I'll always love summer more. Maybe I'm feeling especially nostalgic for summer this year because I had a long wonderful chunk of time off with Will or maybe it's just because I've heard that the Farmer's Almanac is calling for a brutal winter around here. Either way, I'm clinging to the last bits of summer wherever possible and this time, it comes in the form of late-season tomatoes.
I made up a quiche late last night (hence the lack of in-progress shots) using some beautiful heirloom tomatoes. It was very easy and turned out super tasty.
Here's what I used:
1 pie crust (I used store bought. Sorry, Mom)
3 medium tomatoes
2 cups of shredded mozzarella cheese
1/4 cup parsley
1 cup half & half
salt & pepper to taste
1/2 teaspoon herbes de provence
I preheated the oven to 350, then rolled out my crust into a pie plate. I still have yet to buy a real quiche dish from last time I made one but a pie plate worked just fine. I took about a third of the cheese and sprinkled across the bottom of the crust, then added a layer of tomatoes, followed by more cheese, more tomatoes, and then the last of the cheese, all the while sprinkling in a little salt, pepper, & herbes de provence. In a separate bowl, I whisked the eggs together with the half & half, then poured it all evenly over the tomatoes & cheese and baked the quiche for 50 minutes.
It reheated beautifully the next day and was a hit with Jesse & my mother. Served with a salad, a small slice of this tasty quiche made a perfect lunch that tasted like summer, even though the leaves are all almost down outside.
Enjoy and stay