Tomato and Vidalia Onion Quiche

I really love quiche. So easy and so versatile, you can use all kinds of different fillings depending on what you have in the fridge, or what takes your fancy. A really good friend of mine in England use to own a little lunch place and her quiches were legendary—smoked salmon, sweet corn, bacon, you name it, she made a quiche out of it. This recipe is very simple but the flavors blend well together and it will work for vegetarians too!

Serves 6-8:

Pastry:

8 oz unbleached all purpose flour

4 oz sweet butter (room temperature) cut into 1/2″ pieces

pinch of salt

Mix the butter into the flour with your fingertips until it resembles fine breadcrumbs. (You can use a food processor if you like). Add cold water to bind into a ball (be careful not to add too much, you don’t want a “wet” ball). Lightly flour a surface and roll out the pastry so it’s the size of a 12” dinner plate. Grease a 10” quiche dish and line with the pastry, trim off excess leaving the pastry a little larger than the dish to allow for shrinkage. Prick the bottom with a fork. Line with aluminum foil and fill with dried beans. Blind bake in a 400 degree F oven for 25 minutes until lightly brown. Remove from oven and allow to cool before adding the filling.

Filling:

1 large tomato sliced in rounds

1/2 Vidalia onion sliced in rounds

6 oz grated cheddar cheese

3 large eggs

2 c milk (I use 2%)

1/2 tsp salt

1/2 tsp fresh black pepper

1 tbsp fresh chopped parsley (optional)

Heat oven to 400 degrees F. Lay the sliced tomatoes on the bottom of the pastry case and follow with the onion. Cover with the grated cheese. In a small bowl whisk together the milk, eggs, salt and pepper and pour over the cheese. Sprinkle with fresh parsley. Bake until set and puffy—25-30 minutes. Enjoy!