Wednesday, June 2, 2010

Roasted Tomato and Spring Onion Quiche

Here's a quiche I made using a variation of Rachel Ray's recipe for roasted tomatoes and doctoring a basic quiche recipe. I used cherry tomatoes and added some of the spring onions from the share and they both turned out sweet and smoky--a great addition to a quiche. Can't wait for the "real" CSA tomatoes later in the season so I can experiment with this recipe some more.

Pie crust, frozen or home made
4 eggs
1/3 c. plain yogurt & 1/3 c. milk
1 c. cheese, grated or combination of cheeses (optional)
Approximately 1 c. roasted tomatoes and spring onions (see header)
parsley (optional)
Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.

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