Flaky crust, melted cheese, and thick slices of ripe tomato make this a picture-perfect late summer pie.
WRITTEN BY MIKENNA PIEROTTI
If you haven’t yet tasted an heirloom tomato, head to your local farmers market and get ready for a gustatory sensation. In contrast to the identical red hybrid tomatoes you might find at the grocery store, heirloom tomatoes are old varieties—most have been in circulation for more than 50 years—bred to thrive in very particular environments. These tomatoes come in a rainbow of colors and flavors, from sweet like pineapple to tangy like citrus to savory like a slice of steak. Choose your favorite variety (we like the yellow and blush dappled Hillbilly, a West Virginia strain) and add it to this delectable quiche recipe from Stone Lakes Farm in Lewis County. stonelakesfarm.weebly.com
Stone Lakes Farm Heirloom Tomato Quiche
1 9-inch pie crust (store-bought or homemade)
Handful raw spinach, washed
1 cup mozzarella, shredded
4 eggs, well beaten
1 ¼ cup whole milk
1 teaspoon salt
½ teaspoon pepper
Pinch garlic powder
1 tablespoon butter, melted
1 medium heirloom tomato, sliced
1. Preheat oven to 350 degrees Fahrenheit.
2. Allow dough to reach room temperature, then roll out and press into an 9-inch pie
pan and layer with a few pieces of spinach and half the cheese.
1. In a medium-sized mixing bowl, combine eggs, milk, remaining cheese, salt,
pepper, and garlic. Stir in the melted butter.
2. Pour the mixed ingredients into the pie and place sliced tomatoes on top in a
3. Bake 30 to 50 minutes or until a knife inserted in the center comes out clean.
Note: The top and crust will become golden brown. To prevent burning, wrap edges
of pie crust in tin foil.
Yield: 1 quiche