How is your garden growing? Fall is officially here with cool temperatures and hot temperatures all in the same week. My garden didn’t fair too well this year, but I do still have a few tomatoes changing to red, many peppers, and an abundance of herbs that are all holding up well. If you are lucky enough to have tomatoes still growing this recipe is a perfect one for transitioning to Fall.
One thing I love about quiche is that it can be eaten any time of day either warm or cold. It is perfect for breakfast or paired with an arugula salad for a light lunch or dinner. I threw in some caramelized onions in the quiche because I love onions and eggs together. Plus the sweet caramelized onions pair so well with salty bacon.
I recommend you bake this quiche and pack it up for a picnic this weekend. Go out enjoy those lingering warm days.
BACON AND TOMATO QUICHE
for the crust
2 1/2 cup flour
1 cup butter, cubed
1 teaspoon salt
5-6 tablespoons ice water
1 onion, sliced thinly
1 tablespoon olive oil
1-2 medium tomatoes, diced
6 slices bacon, cooked and chopped
3/4 cup low fat milk
1 cup cheddar cheese, shredded
1. Combined flour and salt in a bowl. Cut butter into flour until it resembles very coarse meal. Gradually add water 1 Tablespoon at a time mixing with a fork. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes (You will only use half this recipe for the quiche)
2. In a sautee pan over medium heat place oil and sliced onions and allow to caramelize. Stirring frequently until the onions take on a golden color. About 20 minutes.
3. Preheat oven to 425 degrees F. Press half of the dough into the quiche pan.
4. In a bowl mix together eggs and milk. Pour mixture over crust.
5. Place tomatoes, bacon, and onions on top of the eggs. Cover with cheese.
6. Bake for 30 minutes until the center is set (no longer jiggly). Allow to cool slightly before slicing.