Tomatoes add flavor, color to a quiche

Farm fresh tomatoes are of the best flavor because they are allowed to ripen on the vine. Frequently tomatoes sold at retail are picked when only partially pink and allowed to ripen during shipping and handling.

These tomtoes eventually attain a red color, but do not have the flavor and uiciness of vine-ripened fruit.

Tomatoes are one of the most adaptable fruits for cooking and eating. A nice way to use the small, cherry tomatoes is to halve 3 or 4 tomatoes per serving and place them on a cookie sheet.

Sprinkle each half with freshly grated Parmesan cheese and broil until the cheese melts. Use these as an appetizer or as a garnish for steak or fish cooked on the grill.

Another suggestion is fresh tomato quiche, ideal for a summer lunch or supper.

With a green salad and French rolls, it is an easy meal to prepare. Quiche can also be sliced in very thin wedges and served as a first course before a simple entree such as a roast beef or a broiled steak. Tomatoe Quiche One 10-inch pie crust 3 large tomatoes, peeled, seeded, chopped 1 medium onion, finely chopped 3 tablespoons butter 1 teaspoon each salt, pepper 1/4 teaspoon thyme 1/2 pound Swiss cheese, diced 3 eggs, well beaten 1 cup light cream

Bake pie crust in 425 degrees F. oven for 10 minutes. Combine first 5 ingredients in saucepan. Cook over medium heat until mixture is reduced by half. Place cheese on top of crust. Pour tomato mixture over cheese.

Mix eggs and cream. Pour over tomato mixture. Bake 10 minutes at 425 degrees F., then reduce heat to 375 degrees F. for 35 minutes, or until set. Let quiche stand for a few minutes before cutting.

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