tomato quiche

In dinner on March 7, 2013 at 2:04 am

recently the new york times food section ran a recipe for tomato quiche. i thought it looked amazing and made it right away.


ooh, and it was amazing.

with canned tomatoes, herbs, milk, egg, and gruyère in a whole wheat crust, it was like cream of tomato soup and a grilled cheese sandwich all together in one perfect bite.


the only weak link was the whole wheat mediterranean pie crust.

while i definitely liked the whole wheat flavor (and health benefits!), it wasn’t the least bit flaky, which i really think i would have liked better. (it also might have been a little under cooked..? i did blind-bake it as the recipe called for, but since my pie pan was bigger than theirs, my filling was thinner, and therefore didn’t need to bake as long the second time. worth taking into consideration.)


if i made it again, i would use a regular pie crust recipe. you could even use pre-made frozen puff pastry.


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