Puts the easy in the phrase “easy as pie”. For the bounty of beautiful tomatoes appearing now in gardens and farmer’s markets, pull out that springform pan and make a real, soul-satisfying Southern classic.
4 large tomatoes
4 extra large/or 6 medium eggs
1 cup sour cream
1 sweet onion
1 sweet pepper
Several cups of shredded cheese
Fat or oil to saute veg
Seasonings and herbs
2 Organic pre-made piecrusts, “doctored”(see video short under How To Doctor playlist)
8 inch springform pan
Peel, seed and chop tomatoes; dice onion and pepper, saute all over med heat in your fat of choice ( olive, coconut, nut oils, chicken or bacon fat – I won’t tell if you won’t) until the juices evaporate. Whisk the eggs until frothy, then whisk in sour cream.
I used my own Detroit Mexicantown seasoning blend – basically dried cilantro, adobo, white pepper, garlic and chives – but eggs are global, and they like flavor profiles from everywhere: North African harissa, French herbes de Provence with lavender, Italian, Greek, Middle East – just make sure you use one or two dried herbs in the egg mix.
Fresh herbs? Tear them up and saute with the veg.
Prebake the crust for about 5-7 minutes in the 425°F preheated oven, let cool.
How you fill the quiche is up to you. You can layer cheese first, then tomato mixture and cheese again, but I prefer to lightly mix everything up after pouring in the egg mix. However you do it, top it with a healthy dose of cheese, bake it in the oven for about 10-15 minutes at 425°F, then turn the heat down to 325°F for about 40 minutes, or until a knife inserted into the middle comes out cleanly.
It may read like a lot of work, but it takes about 15-20 minutes to hook up, and the yum of it all makes it totally worth it.
⚠️ WARNING ⚠️
Get your slice while you can – once anybody else sees it, they’ll taste it, and it will be gone before you know it. Trust.
Original of the video here
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