Post Flu-Shot Tomato Quiche
So I got a flu shot after work today, which always leaves me feeling a little tired and icky. I came home and had a hurried dinner of cereal and milk* and then biked up to one of the bars in Hopkins for a first date that turned out to be kind of boring. I had a Surly, though, and that was awesome.
After biking home I was tired and still hungry, and I wanted something really easy and quick but delicious and relatively healthy. I had a bunch of fresh tomatoes from my friend Maria's garden that I wanted to use up, so this is what I made. Apologies if it doesn't make sense -- the Surly went straight to my head.
Post Flu-Shot Tomato Quiche
Crust:
1 cup flour
1/2 tsp salt
1/4 cup extra virgin olive oil
1/4 cup cold water
Filling:
1/3 cup grated Parmesan and Romano cheese
About 1 cup chopped tomatoes
Salt and pepper to taste
3 eggs
3/4 cup milk
Preheat oven to 400°F.
Blend the flour and salt with a fork and make a well in the center. Vigorously blend the water and oil and pour into the flour and salt mixture. Mix just until dough leaves the sides of the bowl and holds together in a ball. Press into a nine-inch pie pan and blind-bake for ten minutes.
While the crust is baking, chop tomatoes and grate cheese; set aside. Whisk together the eggs and milk.
Remove the crust from the oven and immediately sprinkle the cheese and then the tomatoes evenly over the bottom of the pan. Season generously with salt and pepper. Pour the egg and milk mixture over the tomatoes and cheese.
Bake for 30-40 minutes or until the quiche is set.
*Now I have that song stuck in my head.
After biking home I was tired and still hungry, and I wanted something really easy and quick but delicious and relatively healthy. I had a bunch of fresh tomatoes from my friend Maria's garden that I wanted to use up, so this is what I made. Apologies if it doesn't make sense -- the Surly went straight to my head.
Post Flu-Shot Tomato Quiche
Crust:
1 cup flour
1/2 tsp salt
1/4 cup extra virgin olive oil
1/4 cup cold water
Filling:
1/3 cup grated Parmesan and Romano cheese
About 1 cup chopped tomatoes
Salt and pepper to taste
3 eggs
3/4 cup milk
Preheat oven to 400°F.
Blend the flour and salt with a fork and make a well in the center. Vigorously blend the water and oil and pour into the flour and salt mixture. Mix just until dough leaves the sides of the bowl and holds together in a ball. Press into a nine-inch pie pan and blind-bake for ten minutes.
While the crust is baking, chop tomatoes and grate cheese; set aside. Whisk together the eggs and milk.
Remove the crust from the oven and immediately sprinkle the cheese and then the tomatoes evenly over the bottom of the pan. Season generously with salt and pepper. Pour the egg and milk mixture over the tomatoes and cheese.
Bake for 30-40 minutes or until the quiche is set.
*Now I have that song stuck in my head.