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Tomato and Romano Quiche

One of my favorite food blogs is called Deliciously Organic. The author, Carrie Vitt, is a master in the kitchen. She manages to create dishes with outstanding flavor from simple and wholesome ingredients. Whether or not you choose to use all organic ingredients, some organic and some traditional ingredients, or nothing at all organic her recipes are still accessible, easy to follow, and just plain good. Last year I made one of her recipes, baked garden tomatoes with cheese, and Adam and I nearly swooned for it.

I love a good simple quiche. It’s a complete dinner, an easy way to get veggies and protein into my kids, and the oven does most of the work for me. I was a bit overzealous last week when I went to the grocery store and I suddenly found myself facing several tomatoes on the counter that would need to be cooked or go bad. I started reminiscing about those baked garden tomatoes but I didn’t have anything to serve them with… but there are always eggs.

Into a basic quiche recipe I added Carrie’s main flavor components from the baked tomatoes: the tomato, the Romano cheese, and the garlic. It’s important to seed the tomatoes before they go into the quiche because the tomato innards would add too much water and would likely disrupt the custard as it solidified. I went with scallions instead of full grown onions for the sake of saved time and color (I liked the fleck of green they add to the pale yellow eggs and red tomatoes).

The result was a quiche that is getting added to the regular rotation. Thanks Carrie, I owe you one (again)!

Tomato and Romano Quiche

Inspired by Baked Garden Tomatoes with Cheese from Deliciously Organic

Ingredients

  • 3 eggs
  • 1 1/2 cup 1% milk
  • 3 scallions, finely chopped
  • 2 garlic cloves, minced
  • 3 tomatoes, seeded and chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tbsp AP flour
  • 1/2 cup Parmesan cheese
  • 1 cup Romano cheese
  • 1 pie crust

Instructions

    • Preheat the oven to 425 degrees.
    • Roll out your pie crust and blind bake it by pressing it into the pie plate and covering it with a layer of tin foil. Fill the foil with pie weights, dried beans, or dried rice. Bake in the preheated oven for 10 minutes.
    • In a large bowl beat the eggs and milk together.
    • Add the scallions, garlic, and tomato and stir gently to combine.
    • In another small bowl combine the cheeses with the flour and toss to coat.
    • Add the cheese to the large bowl.
    • Remove the crust from the oven and reduce the heat to 350 degrees. Remove the tin foil and weights.
    • Pour the filling into the pie crust and return to the oven to bake for 45-55 minutes depending on your oven.
    • Let it rest out of the oven for 30 minutes before slicing and serving.

      Cooking time (duration): 60

      Diet type: Vegetarian

      Number of servings (yield): 8

      Meal type: dinner