Summer tomatoes in the Hudson Valley are here and this quiche has been on repeat.
Prep time: 30 mins + baking time
About 3 large heirloom tomatoes, seeded, skinned & diced.
1 refrigerated/frozen pie crust at room temperature.
2 cups shredded Gruyére or Swiss cheese
1 small chopped onion
1 teaspoon garlic powder
salt and pepper
Preheat oven to 350°F.
Arrange tomatoes and onions in a single layer on a baking sheet and bake until lightly browned around the ages (about 30 minutes). Set aside. Do not turn the oven off.
While tomatoes are baking, roll out the dough and place it on a lightly oiled pie plate.
Whisk together the eggs, salt, garlic powder, pepper, and cheese in a large bowl until combined.
Att the tomatoes and onion and pour into the prepared crust.
Bake at 350°F until the filling is set and the crust is golden brown (about 30-40 minutes).
Don't burn yourself while taking it out of the oven.