Wednesday, April 2, 2014

The Case of Easy Tomato Quiche

Have you found yourself neglecting to make a favourite recipe because it's too much trouble?

What if you could make it easier and healthier at the same time?

That would be a keeper, right?

That's exactly how I feel about this adaptation of my original quiche that had a pastry crust. In the photo above, my new Easy Tomato Quiche in a hollowed-out tomato shell is served with mixed baby greens tossed in Orange Vanilla Vinaigrette.

Easy Tomato Quiche

4 large tomatoes, with ribs and seeds scooped out, drained upside-down
4 large eggs
1-1/2 cups evaporated 2% milk
1/2 cup 2% milk
1/4 tsp salt plus more for seasoning the tomatoes
pepper to taste
grating of nutmeg
1 cup grated Gruyère

Preheat oven to 375ºF.

Grease a baking dish.

Season the inside of the tomato shells with salt and pepper and set them on the baking dish.

Whisk together the eggs, evaporated 2% milk, 2% milk, salt, pepper to taste, and nutmeg.

Divide the egg mixture between the 4 shells, leaving about 1/4" at the top for expansion. Cover with the Gruyère. Bake for about 30 min. or until a knife inserted in the centre comes out clean.

Serves 4.

Becki

PS Cynthia and I welcome your thoughts! Click on the comment button below.