tomato quiche

What to do when you come home to a carton of eggs needing to be used up?  Quiche!

7 oz flour
scant 1/3 cup water
7 tablespoons butter, chilled
1 teaspoon garlic powder
generous pinch of salt

Mix ingredients together (wooden spoon/hands if needed) until no clumps of butter remain.  Spread evenly over 10" tart pan.

5 eggs
1/2 cup milk
nice vine-ripened tomato (~7oz)
a few dashes of salt
dash of pepper
teaspoon oregano
1 oz hard cheese (e.g. Parmesan or similar)

Beat eggs, add milk and spices and beat until incorporated.  Chop tomatoes to about 1/2 inch in size and add to egg mixture.  Pour into prepared crust and top with grated cheese.  Bake at 375 until golden and enjoy immediately!

1 comment:

JBB said...

yummy. just when I needed to use up eggs and my abundant tomato crop.