Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It's an exceedingly recipe to prepare and the ingredients--like most recipes--can be changed or altered to suit your taste. Smoked cheddar or Gouda would make an interesting addition to this, as would a couple hot chilies, or a combination of fresh herbs. To read the complete article--which includes more recipes and the history and story about tomatoes--click here.

Tomato Quiche with Parmesan and Basil

Makes 8 pieces

1 10” quiche shell, par-baked and still in its pan
3-4 large ripe tomatoes, sliced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped basil
1 cup heavy cream
8 eggs
1 teaspoon sea salt

Preheat an oven to 325F. Layer the tomatoes in the quiche shell in a circular shingle pattern. Distribute the garlic, cheese, and basil across the tomatoes. Mix together the cream eggs and salt, then pour it over the tomato-cheese mixture, allowing a minute or two for the liquid to settle into the tomatoes and cheese. Bake the quiche for about 30 minutes, or until the eggs are fully cooked and the quiche is firm. If the quiche begins to brown too quickly cover it with foil. Allow it to cool for five minutes before removing it from its pan and slicing.