A lot of people at the tiny little church my family and I attend happen to live on a farm/ranch/have enough land to plant a respectable sized garden. Apparently we’re in/ getting to the end of harvest season. As a city-type-girl, or at least suburbs-type-girl; I take everyone else’s word for this fact. I know next to nothing about harvesting. I’m good at eating the food from the harvest, which is about as good as it gets! Anyhow, many people brought a ton of wonderful fresh produce to church to share. Pumpkins, squash, gourds, zucchini, beets, and other things I’m sure I’m forgetting right now; and best of all, the last of the heirloom tomatoes! Heirloom tomatoes aren’t something you really find in my area unless you happen to know someone who grows them. Most fortunately I do, because it brought about today’s lovely tomato, bacon, and cheddar quiche recipe.
For some reason, bacon, cheddar, and tomato is THE perfect combination of flavors to pair with eggs. Especially if you use a really nice sharp cheddar cheese. Then you wrap all these good flavors up in a pie crust and you have a total one pan wonder! (Pun intended.) And, you’ve gotta love how versatile quiche is. It’s perfect for breakfast or dinner, and honestly can you really object to a leftover piece for lunch? I think not. If it’s going to be for dinner, I like to serve my quiche along side a nice dark green salad, preferably with a mustardy vinaigrette. If it’s breakfast, I don’t mind serving it as a stand alone, or perhaps paired with some fruit and/or potatoes as a side dish. But, however you decide to serve it, make this quiche today! Enjoy.
Heirloom Tomato, Bacon, And Cheddar Quiche
- 1 deep dish pie crust (pre-made or try my killer recipe here)
- 4 eggs
- 2 cups half and half (or 1 cup cream and one cup low fat milk)
- 1/2 teaspoon salt
- black pepper to taste
- 3 slices of bacon cooked and chopped into bite sized pieces
- 2-3 small heirloom tomatoes chopped into bite sized pieces
- 2 cups shredded cheddar cheese
1. Preheat the oven to 425*. Sprinkle the bacon, tomatoes, and cheddar cheese around the empty pie crust. Mix if necessary to evenly distribute the ingredients.
2. In a mixing bowl whisk together eggs, cream, salt, and black pepper. Pour this mixture in the pie crust over the other ingredients.
3. Bake at 425* for 15 minutes. Reduce the oven heat to 350* and bake for an additional 25-30 minutes. A fork inserted in the quiche will come out clean (or with only a touch of cheese on it) when the quiche is fully cooked. Allow to cool for about five minutes before serving.