Quiche Recipes: Tomato and Basil Quiche

Jan 14, 2009 UBER YUMMY!! The floured, fried tomatoes were so good, I could have eaten a plate of them straight. However, once they're baked into the quiche, it's dubious how necessary the frying step is. By the time they're cooked in the quiche, their light, crispy exteriors have dissipated. So the time and mess used to fry them doesn't serve much useful purpose. To eliminate that step, simply place the peeled, sliced tomatoes on paper towels, sprinkle lightly with salt on both sides, then allow to sit undisturbed for at least 20 minutes to draw out the excess moisture, sprinkle liberally with basil, then add to the quiche as directed. Carmelizing the onions (sauteeing until a deep, golden color) eliminates the sharp, in-your-face taste that can overwhelm the delicate flavor of the tomatoes, and tames it down to make it a delectable "team player." You can vary the flavor of this quiche simply by using any cheeses, in any combination, that you happen to like. I used brie with rinds removed, Jarlsberg and Asiago. The flavor was sensational. Even using only skim milk, the taste was sumptuous, the texture ethereal. Most excellent!

—Baricat 

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