Summer Tomato Quiche
Recipe By Chef Jim Coleman
Why go out for brunch? Know what you’re eating and make it yourself. You can make this quiche crustless and use egg substitute for a low-fat alternative, if you’d like. Leftovers make a great packed lunch item.
- 1-9″ pie crust, partially pre-baked 4-7 minutes in a 350° oven
- 2 tablespoons olive oil
- ½ cup chopped onions
- ½ cup green bell peppers, chopped
- 1 garlic clove, minced
- 2 pounds tomatoes that have been peeled, seeded and chopped
- ½ teaspoon fresh basil
- ½ teaspoon fresh thyme
- Salt and pepper to taste
- 3 tablespoons tomato purée
- 3 tablespoons fresh parsley, chopped
- 1/8 teaspoon black pepper
- 2 whole large eggs
- 3 egg yolks
- 12 black olives, sliced
- 1/3 cup grated parmesan cheese
- 6 anchovies, optional
- 1. Sauté onions, green pepper and garlic in 2 tablespoons olive oil in a heavy skillet.
- 2. Add tomatoes, basil, thyme, salt, pepper and parsley. Cover and cook over low heat for 5 minutes.
- 3. Remove cover and raise heat so liquid evaporates. Do not let mixture burn. Remove from heat.
- 4. Put 2 eggs and 3 egg yolks along with tomato puree into a bowl and mix well. Combine with tomato mixture, then pour into pie crust.
- 5. Top with olives, grated cheese and anchovies (if you are using them)
- 5. Bake about 30 minutes at 350°, or until firm and golden brown.