Heirloom Tomato Quiche

This decadent savory quiche is perfect for a hearty, gourmet breakfast during the week or a leisurely brunch on the weekends. Serve with[ fresh fruit.]

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
8 servings

Ingredients
  • 3 eggs
  • ¾ cup half-and-half
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup diced leeks (2 leeks)
  • 3 heirloom tomatoes, cut into ¼-inch slices
  • ¾ cup Gruyere cheese, grated
  • 1 refrigerated ready-made 9-inch pie crust
Directions
  • Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.

  • Over medium heat, saute leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.

  • Sprinkle ½ gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.

  • Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.

  • This dish was created by Walmart Mom, Caryn Bailey.

Variations

Grilled Asparagus and Leek or Sauteed Spinach and Leek.

Tips

Dry out tomatoes while leeks are sauteing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.


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