In a Deep Purple Haze ~ Tomato, Basil Quiche that is...

I went to the Farmer's Market yesterday and got these gorgeous "Purple Haze" tomatoes.  They were ripe and pretty and I knew I didn't want to just eat them.  I had just watched an episode of The French Chef in which Ms. Child made Quiche Lorraine.  I love the old shows, such a classic.  She says to take a large glass measuring cup/bowl and break three eggs into it.  With that you add enough cream to make 2&1/4 quarter cups.  Add a teaspoon of salt, a bit of ground pepper and the same smidge of fresh nutmeg.  Whisk it together.  That's her base for "all" of her quiche dishes, it's that simple, and it doesn't matter which size egg you are using.  Next add 1 ounce of grated parmesan cheese into the mixture and whisk again.  For my quiche I added a couple of tablespoons of fresh, julienned basil. Whisk and set aside.

I wanted to make a tomato and basil quiche, so I sliced all six of the tomatoes I had and sprinkled just a tiny bit of salt on top.  Just remember, these tomatoes are about the size of plums, kind of small.  If I were using a regular size tomato, I would use about four.

Now on to  your pie crust.  She did a demo on her own and store bought.  I love that she never boasts about her own being better.

She always blind baked her pie shells and I have done this for years.  I believe it makes a much better quiche also.  Turn oven on to 450 and preheat it.  Place the pie crust on the middle rack with beans or rice tucked inside, and bake a bit, about 10 to 12 minutes.

Remove crust and remove beans/rice.  Dock the crust, meaning take a fork and prick holes in the bottom and sides.  Place back in the oven for 10 more minutes.

Take crust out of oven and let cool for about 10 minutes, then brush (this is my addition), a tablespoon of dijon mustard on the bottom of the pie shell.   Add a tablespoon of julienned basil and some of the sliced tomatoes on the bottom.

Pour in the custard/cheese mixture.  Add some more sliced tomatoes.

Add a tablespoon of grated cheese and another of basil.  Turn oven down to 350 degrees F.

 

 

 

Bake for 35-40 minutes.  Cover edges of pie crust with aluminum foil so they don't burn.  Check to see if the custard is set (not runny).

 

 

 

The colors are just gorgeous, with those tomatoes I think.

The texture is so creamy and light. I was a bit hesitant of the flavor without the addition of more cheese, but once again Julia Child came through for me. This quiche is very delicous.  And the crust is crispy and light.  Just perfect.  Thank you Julia....

Enjoy ~