April Recipe: Tomato and Basil Quiche
Photo: Elaine Williamson, Betony’s Mom and chef ex·tra·or·di·naire.
My wife is an incredible and serious cook. She reads cookbooks in bed and sometimes has dreams of new recipes. Seriously.
I only have one complaint. She enjoys exploring new culinary adventures so much she rarely repeats a recipe.
I know, poor me.
But there is one dish she comes back to consistently. It’s her mother’s tomato and basil quiche; a rich and wonderful comfort food. It works for breakfast, lunch, dinner and maybe even a midnight snack.
So for our featured April recipe enjoy this versatile, spring dish. One worth returning to.
Tomato Basil Quiche
1 pie crust, unbaked
(homemade is best, but store bought is ok in a pinch)
3/4 of a 15 oz can of diced tomatoes, drain off juice
1/2 small onion, finely chopped
1 Tbs. olive oil
1 tsp. dried basil or 1 Tbs. fresh, chopped
1 1/2 C. to 2 C. half n’ half or light cream
1 1/2 C. grated sharp cheddar
1 Tbs. dried parsley
Saute the onions in the olive oil until soft. Add the diced tomatoes and the basil and simmer until almost all the liquid is absorbed (about 10 minutes). Spread this mixture on top of the pie crust. Beat the eggs and stir in the cheese, half n’ half, the parsley, and some salt and pepper. Pour over the tomato mixture.
Bake in 350° oven for 50 minutes – or until middle is set.
Let set 5-7 minutes before slicing.
Serve with crusty bread and roasted asparagus for a delicious spring dinner.