Heirloom Tomato & Fresh Basil Quiche

A savory summer brunch centerpiece featuring garden-fresh tomatoes and aromatic basil

Ingredients

For the Crust

• 1 premade pie crust (or homemade if preferred)

For the Filling

• 2 medium heirloom tomatoes, sliced ¼-inch thick

• 6 cherry tomatoes, halved

• 1 large shallot, finely diced

• 3 cloves garlic, minced

• 1 tablespoon unsalted butter

• 1 cup freshly grated Parmesan cheese

• ¼ cup fresh basil leaves, chiffonade cut

• 6 large eggs

• 1 cup half and half

• ½ teaspoon sea salt, plus extra for tomatoes

• ¼ teaspoon freshly ground black pepper

• Pinch of red pepper flakes (optional)

Directions

1. Prep: Preheat your oven to 350°F (175°C).

2. Prepare Tomatoes: Slice the heirloom tomatoes and place them on paper towels. Sprinkle with salt on both sides to draw out excess moisture. Let sit for 15 minutes, then gently pat dry with additional paper towels.

3. Sauté Aromatics: In a small skillet over medium heat, melt the butter. Add the diced shallots and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.

4. Make Egg Mixture: In a medium bowl, whisk together the eggs, half and half, salt, pepper, and half of the chopped basil until well combined.

5. Assemble: Gently press the pie crust into a 9-inch pie dish and crimp the edges. Layer the ingredients as follows:

   • Spread the cooled shallot and garlic mixture evenly across the bottom

   • Arrange a layer of heirloom tomato slices and cherry tomato halves

   • Sprinkle with half the Parmesan cheese

   • Carefully pour in the egg mixture

   • Top with remaining tomatoes, cheese, and basil

6. Bake: Place the quiche on a baking sheet (to catch any overflow) and bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown.

7. Rest: Allow the quiche to rest for 10-15 minutes before slicing. This helps it set completely and makes for cleaner slices.

8. Serve: Garnish with any remaining fresh basil and serve warm or at room temperature.

Chef's Tips

• For extra flavor, blind bake the crust for 10 minutes before adding fillings

• To prevent a soggy bottom, brush the crust with a little beaten egg white before adding fillings

• This quiche pairs beautifully with a simple green salad dressed with lemon vinaigrette

• Leftovers can be refrigerated for up to 3 days and reheated at 325°F until warmed through