So tomatoes are everywhere during the summer, and I keep on buying them up like hot cakes. There is just something about fresh tomatoes that make me so happy during the warm summer months. I decided to put all the tomato goodness that I could find into a quiche because, well, I wanted to.
This recipe could honestly not be easier. In a bowl combine the following:
- 6 large eggs, whisked
- 1/2 cup soy milk (you could also use regular milk or heavy cream)
- 1 heaping spoonful tomato pesto, I love the Mezzella brand
- ham steak, diced
- 1/4 cup shredded parmesan cheese
- 10-15 quartered cherry tomatoes
- salt and pepper
Now you could make your own pie crust, but my grocery had a sale on organic whole wheat ready made crusts and I went for it! Once all the ingredients are mixed pour into your pie crust and bake.
Since it is the middle of summer, I really hate using my oven. It makes everything slightly miserable and today there was a gorgeous breeze so my windows were down and I didn’t want to ruin it with an oven making it unbearably hot. This recipe works really well in a toaster oven. I have tried it and will probably never go back to fixing quiche in the regular oven if its warm out.
Either way, bake the quiche for 30 minutes at 425 degrees. I used the convection setting on my toaster oven and it cooked up beautifully. You know that the quiche is finished when it jiggles only slightly in the center of the pan.