This is not your average tomato pie! It’s the end of summer and the best of the best tomatoes are off the vine. Put them to good work by combining with flavorful sweet leeks, cream, and your favorite cheese. Serve this pie for breakfast, lunch, or even dinner.
INGREDIENTS:
Pie dough
- 2 2/3 cup AP flour
- 3/4 teaspoon salt
- 3/4 tablespoon sugar
- 4 oz unsalted butter
- 4 oz vegetable shortening
- 1/4 – 1/2 cup cold water
Filling
- 1- 2 cups cherry tomatoes, halved and salted, let sit for 30 minutes in the salt
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 1 leek, sliced
- 1 garlic minced
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese + extra
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
DIRECTIONS:
- For pie dough, mix AP flour, salt, and sugar into food processor or mixer with blade attachment. Chop butter into small cubes. Slowly add cubed butter and vegetable shortening until crumbly. Slowly, drizzle in the cold water, 1 tablespoon at a time, until dough starts to come together. Take out of mixer, form into a ball and flatten, wrap with plastic wrap. Let chill for 30 minutes or overnight.
- Once dough is chilled, roll out dough to fit your quiche pan, making sure dough is even on all sides. Poke with a fork a couple of times. Preheat oven to 350F and bake for 10 minutes or until slightly golden.
- For filling, first cut the tomatoes in half and place them on a baking sheet and salt them. Let them sit for about 20 minutes to let out some of that extra liquid.
- Cut the dark green part of leeks off (this is very fibrous and not to be used) and discard. Cut leek in half and then thinly slice. Place leeks into bowl of water and stir leeks with fingers to remove soil and dirt between the layers. Pour water and leek into a colander and repeat one more time.
- Place cleaned leeks, minced garlic, and butter in a saucepan and cook until soft.
- In a bowl, whisk together eggs, milk and heavy cream. Add the shredded cheddar, salt, and pepper and stir.
- Fill each tartlet shell with a layer of the leeks and garlic and few tomatoes halves. Sprinkle a little bit of cheddar cheese on the top. Pour egg mixture over the top of the tomatoes. Place on a baking sheet with parchment paper and bake for 30 minutes or until golden brown and baked throughout. The quiche should lose its wiggle and be set, firm.
CHEF’S TIP:
Tartlet shells can be made in advance. Freeze tartlet shells after baking to help speed up cooking process next time!
Article Provided By: Allison Thomas
