Now that the weather has cooled off I can start making dishes that require an oven: pizza, stuffed vegetables, quiches, etc.
I made a Tomato and Goat Cheese Tart a few years ago that seemed the perfect use for some of my big tomatoes – except that I didn’t have any goat cheese and wasn’t planning on doing any shopping in the near future (pandemic, and all).
But I did have some ham left from our last picnic.
But then I remembered the Tomato Tart I made with just sliced tomatoes, cheese, and mustard. Sounds a bit strange, but it’s a classic French tart and delicious.
So…. a little of this and a little of that and we had Tomato Quiche for dinner.
I used a much thicker custard than usual for this as the tomatoes were very juicy.
Click here to Pin Tomato QuichePrint
I used 1 each very large yellow and orange tomato. Use any color you like.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 8oz (240gr) ham, cut into strips
- big handful fresh basil leaves
- 2 large tomatoes, thickly sliced (1/3 – 1/2 inch, 1 cm)
- 4oz (120gr) shredded cheese, I used Gruyère
- 2 tsp olive oil
- 3 eggs
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120gr) Greek yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Whisk eggs, mustard, and yogurt together.
- To assemble: Remove crust from oven.
- Spread the ham over the potatoes.
- Spread the basil leaves on the ham.
- Top with cheese.
- Pour egg mixture over all.
- Top with the sliced tomatoes and bake, 30 minutes.
- Remove from oven and let rest 5 minutes before cutting.
My tomato slices were between 1/3 and 1/2 inch thick. (1cm) I got 3 slices from each 1 lb. tomato
Keywords: Tomatoes, quiche, tomato tart
When we lived in the U.S., back in the 80’s and 90’s, chainsaw sculptures were popular in the suburbs and countryside around us.
For those unfamiliar with the art form: When one cut down a tree, if it was of a decent girth, a high portion of the trunk was left standing. The chainsaw artist would then turn the stump into a carving. These were usually wildlife sculptures -birds, rearing bears, etc. or mythical creatures such as dragons or fairies.
Here in France when one cuts down a tree every scrap is then cut for firewood.
Or so I thought…..
I saw this on our bike ride last week:
Obviously, I had to stop for a closer look:
It was a bear…. wearing a mask, as is appropriate during a pandemic.
He also had a beach umbrella and what looked like a picnic blanket.
He was quite far off the trail so I couldn’t really get close enough to see if it was an actual wood carving but it did look like one.
Regardless…. I want him.
Or his brother.
4 thoughts on “Tomato Quiche; a masked bear”
I can make this quiche tomorrow! I have all of that in my pantry/fridge. I love quiche.
And like you, I want that bear! The mask makes the whole sculpture. However, those carvings? They’re still pretty ‘big’ in our area. You should see the one of St Francis Assisi! It’s beyond detailed and brilliant. And about half a mile from me.
We do too – and am so glad I can turn the oven on again lol
I’d forgotten the people carvings – the carvers are truly talented. I remember a lot of eagles and rearing bears.
I also remember the tables made out of cross-cuts that I loved.
Hilarious bear…love someones clever flair for sculpture
Everyone with extra time on their hands lol
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