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Showing posts from April, 2014

The Case of Easy Tomato Quiche

H ave 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, l