Tomato and Vidalia Onion Quiche
By Sue TaggartEco18.com On October 13, 2012 @ 3:54 am In Food | No Comments
I really love quiche. It is so easy and versatile. You are able to use all kinds of different fillings depending on what you have in the fridge or what suits your fancy.
A really good friend of mine in England owned a little lunch restaurant, and her quiches were legendary—smoked salmon, sweet corn, bacon—you name it, and she made a quiche out of it.
This recipe is very simple, but the flavors blend well together. It works well for vegetarians too!
Makes 6–8 good-size servings
Preheat oven: 400 degrees F
1 cup unbleached all-purpose flour
1 stick butter, room temperature, cut into ½-inch pieces
Pinch of salt
Mix the butter into the flour with your fingertips until it resembles fine breadcrumbs. (You can use a food processor if you like.) Add cold water to bind into a ball. (Be careful not to add too much; you don’t want a “wet” ball.)
Lightly flour a surface and roll out the pastry so that it’s the size of a 12-inch dinner plate.
Grease a 10-inch quiche pie pan and line with the pastry; trim off excess, leaving the pastry a little larger than the dish to allow for shrinkage.
Prick the bottom with a fork. Line with aluminum foil and fill with dried beans. Bake crust in 400 F oven for 25 minutes until lightly brown. Remove from oven and allow to cool before adding the filling.
1 large tomato, sliced in rounds
1/2 Vidalia onion, sliced in rounds
6 ounces grated cheddar cheese
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh, chopped parsley (optional)
Heat oven to 400 F. Lay the sliced tomatoes on the bottom of the pastry crust and follow with the onion. Cover with the grated cheese.
In a small bowl, whisk together the milk, eggs, salt, and pepper and pour over the cheese. Sprinkle with fresh parsley. Bake until set and puffy—25 to 30 minutes. Enjoy!
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