One of those recipes that always gets me confused is quiche. For some reason, every time I attempt one, nothing goes as planned. That’s why we have dubbed making quiche, “Shit Happens.” You just throw it together, put it in the oven and hope for the best!
Tomato Basil Quiche
- 1 sheet of frozen puff pastry
- 1 shallot, minced
- 1 clove of garlic, minced
- 2 tbsp olive oil
- 2 plum tomatoes, sliced thin
- 2 tbsp flour
- several leaves of fresh basil, chopped
- 6 eggs
- 1 cup milk
- 1 cup of shredded cheese (any kind will do, I used mozzarella and Parmesan)
- Salt & Pepper
~ Thaw your frozen puff pastry on the counter for approximately 40 minutes. Preheat the oven to 400 degrees. Roll out the puff pastry a little thinner to fit into a 9″ pie pan. Push pastry down into pan and into corners. Line pastry with tin foil and place pie weights on top. Bake puff pastry for 8 minutes.
~ Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Put shallot and garlic into the pan and cook until browned, approximately 5 minutes. Remove from pan and add another 1 tbsp olive oil. Dust tomato slices with flour and basil. Fry tomato in the pan, 1 minute per side. Set aside.
~ In a medium sized bowl, mix together eggs and milk. Season with salt & pepper.
~ Put a layer of cheese on the bottom of pastry, sprinkle in some shallot and garlic mixture, layer in half tomato slices, then pour half the egg mixture on top. Repeat layering process.
~ Place quiche in the oven for 10 minutes, then reduce heat to 350 degrees and continue to cook for another 20 minutes until edges are turning golden brown. Remove from oven and serve warm.