This Quiche is wonderful and can be eaten any time of day, either for holiday celebrations, or no celebration at all. Make it once, and it will be on repeat.
"Quiche is so old-fashioned and yet, never goes out of style. It works, it's delicious, and it feeds crowd. Ideal."
Notes: If you don't have time to make a crust, just buy one. It's fine, really.
ALL-DAY TOMATO QUICHE
Ingredients: Crust: 1 1/2 cups flour, 1 stick cold butter (cut into small cubes), pinch of salt, ice water. Quiche: 3 eggs, 1 cup heavy cream, 1/2 cup milk, 1 tsp. herbs de Provence, salt and pepper, 3 medium tomatoes, de-seeded and chopped, 2 cups shredded cheddar cheese
1. Preheat oven to 350*. Make crust by blending flour, butter and salt together in a bowl with a pastry cutter or rubbing with your fingers until mixture resembles course crumbs. Add enough ice water (about 1/3-1/2 cup) to bring dough together into a ball, wrap in plastic wrap, refrigerate at least 30 minutes.
2. Make quiche base: whisk eggs, cream, milk, herbs, salt and pepper together, set aside.
3. Roll out crust on floured surface, and lay into 9-inch pie plate. Crimp edges, and prick bottom with a fork.
4. Sprinkle 1 cup of the cheese over the bottom of the crust, then add the tomatoes. Pour over the egg mixture, then top with the rest of the cheese.
5. Bake 50-60 minutes until golden and firm. If the crust edge gets too brown, lay a piece of foil over the quiche.
Tip: De-seed the tomatoes easily by slicing in half, and squeezing over the sink.