Farmer’s Quiche with Heirloom Tomatoes
With a cornmeal crust on the bottom and a layer of heirloom tomatoes on top, this might be your new favorite quiche.
Eggs are a favorite for Bianca, Bridget’s 3-year-old daughter, and as frequent visitors to the Worthington Farmers Market, they like to use local eggs and milk as well as in-season produce for this quiche recipe.
Use your child’s favorite ingredients or whatever you have on hand. Turkey, bacon or another preferred protein can be used in lieu of ham. Instead of Baby Swiss, try goat cheese or Muenster. Kale, mushroom, tomato or pepper could be added to the recipe. Use pre-made or store-bought pastry dough to speed up preparation. Adapted by Bridget Henry from the Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
Ingredients
SERVINGS: 6 Serving(s)
- Pastry Crust
- ¼ pound of sliced cooked ham
- 2 cups of milk
- 3 eggs
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 1 pinch nutmeg
- 1 pinch chopped chives (optional)
- ½ cup of diced Baby Swiss cheese
- ½ cup of chopped spinach
Instructions
Preheat oven to 375°F.
Line 6 individual quiche cups with pastry crust, brush the crusts with the white of an egg and prick well.
Chop the ham into 1-inch lengths.
Scald milk. Cool the milk slightly, then beat in the eggs, salt, pepper, nutmeg, and chopped chives.
Sprinkle the ham, a 1/2 cup of diced Baby Swiss cheese and a 1/2 cup of chopped spinach in the bottom of the quiche cups. Pour the egg mixture into the quiche cups.
Bake 35 to 40 minutes or until the tops are golden brown and the quiche is firm.
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