Delicious Tomato Quiche

Regular readers know that I’m big into quiche. To me, it’s just such an easy food to throw together with whatever vegetables you have around the house. It looks fancy, but it’s really easy and pretty fast to put together.

A few months ago, The New York Times featured a recipe for a tomato quiche that sounded just delicious. I knew I wanted to make it, and it seemed like a great usage for the flash-frozen tomatoes I had picked up at the farmers market.

The results were great. My only changes to the recipe were that, because I’m not eating dairy at home, I used almond milk instead of cow’s milk and didn’t use cheese, but I did add two tablespoons of nutritional yeast for some savoriness; I didn’t have any tomato paste left (but actually, this worked out fine, because the high quality flash frozen tomatoes didn’t need any added flavoring to taste delicious); I chopped up and added some frozen peppers from my mother’s garden haul from last summer, which added a bit of a kick.

The quiche was a big hit with my friends, and it’s a recipe I’m sure to try again as we get into tomato season.

I used the whole wheat pie crust recipe, which was good, but definitely doesn’t compare to the unhealthful buttery pâte brisée I love. More quiche adventures coming up soon.