Bacon and tomato quiche
Heirloom tomato pie
Herloom Gold Medal 1 pound tomato
Too Many Tomatoes
What to do with all those tomatoes.
Try this easy to make, simple and affordable dish: Heirloom Tomato and Bacon Quiche. After a hot afternoon in the garden, this quick and simple meal is all you desire. It is the perfect show piece for your book club, last minute garden party or a light supper.
Save this quiche recipe and Make It Your Own. Substitute thin sliced sweet onions for tomatoes. Bacon can be left out completely or, substitute diced ham. You can easily add more or use less bacon.
For the herb gardener: Add a tablespoon of fresh chopped chives, parsley, lemon basil. Or, add 1 teaspoon of fresh thyme, tarragon or cilantro. Save a few fresh herbs to sprinkle on the quiche just before serving.
Yellow and red tomatoes
- Heat oven to 375°F. Adjust rack to mid level. Slice enough of your favorite heirloom tomatoes in ¼” slices to cover pie. Place on paper toweling to drain. Dice any left over tomato pieces, place on paper towel to drain. Use in quiche filling. (optional)
- Sprinkle shredded cheese evenly over crust. Sprinkle in bacon, green onions, any extra chopped tomatoes. Season with half of salt (optional), pepper, nutmeg. Arrange tomato slices. Add basil leaves. Add the rest of the salt pepper and nutmeg. Beat eggs in small bowl, add milk. Pour over tomato slices.
- Place pie pan with crust on a cookie sheet in case of spillover. Bake 1 hour or until knife inserted in center comes out clean. Let stand at least 10 – 15 minutes before serving. Can be served at room temperature.
- Bacon Lovers: Of course you can cook more bacon strips, drain and then chop. Add up to 6 Cooked, drained and chopped bacon slices. When BLTs are on the menu, I'll cook three extra strips of bacon and refrigerate them. Then I can make this quiche without cooking bacon.
- Go Meatless. Give this tomato pie a flavor boost by adding a tablespoon of fresh chopped herbs. Parsley, basil, chives and a few thyme leaves are just right. Simply leave out the bacon. Garnish with whole baby basil leaves.
Your Go To Recipe
This is easy for a last minute meal or drop-in company. The ingredients are simple enough to keep on hand while tomatoes are in abundance. Or, bake two quiches and freeze one for later.
- 1 single pie crust, premade or homemade
- ½ cup (2 oz) mozzarella cheese, shredded
- ½ cup (2 oz) cheddar cheese, schredded
- 3 green onions, chopped
- 4 or 5 basil leaves, chiffonade or tear into small pieces
- ¼ teaspoon each nutmeg, salt and pepper
- 4 eggs, large
- 1 cup milk
- 3 Tbs bacon bits, or 3 slices bacon cooked, chopped
Try it. You'll like it.
You can call this recipe a quiche, and it is. But here in the South we just call this tomato pie. Make it a time or two and this recipe will be yours.
Make it a meal. Tomato pie, a salad, a biscuit or slice of sourdough bread and, dinner is ready. Often, a bowl of sliced cucumbers and onions in herb vinegar counts as a summer salad here.
Use up cherry tomatoes in tomato pie. Add whatever garden favorites are available: chopped eggplant, peppers sweet or hot, corn kernels. Call it Vegetable Pie and add a little roasted red pepper, some grilled vegetables or gated carrots.
Once you master the basic recipe, the options are only limited by your gardens produce.
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