Courtesy Helen Lampkin
This tart/quiche is so good for so many different occasions. When you need a simple meal to drop off to a friend, you need to make a breakfast or brunch entree ahead of time, you want breakfast for dinner, you’re hosting a morning soiree/shower/holiday…whatever the occasion – this dish will not disappoint. And, yes, it’s okay to buy a refrigerated pie crust if you don’t have time to make it from scratch!
Tomato & Sage Quiche/Tart
Flaky Pastry (yield one 9” quiche/tart)
1 ¼ cups flour(183g)
½ teaspoon kosher salt
8 tablespoons butter, chilled, cut into small cubes
4 tablespoons ice cold water
Egg for egg wash
Directions for Pastry
In a mixing bowl combine flour, salt. Cut butter into flour using a pastry cutter or your hands. You will still want to see bits of butter. Don’t over mix. Using a dough whisk, add cold water and whisk gently until it starts to come together. Place mixture onto a pastry cloth and pull up edges of cloth to gather into a ball. Press into a disc and wrap in plastic wrap. Refrigerate for at least one hour, up to three days. Can freeze up to three months.
To prepare for baking: Remove from freezer day before and thaw in frig. Remove from frig. 15 min before wanting to use.On a floured surface, roll out a 10” circle. Brush off any excess flour. Cover with plastic wrap to keep from drying and let rest for 10 minutes (this will help the pastry not to shrink when you bake it). Place into a tart pan carefully tucking into the bottom and sides. Trim top even with the tart pan. Cover and chill for 30 min.
Filling
6 large eggs
¾ cup half/half or heavy cream
1 teaspoon chicken base (Better than Bouillon brand)
½ teaspoon kosher salt
1 cup monterey jack cheese, shredded (4 oz.)
½ cup mushrooms, cleaned, sliced
1 cup dried onion rings
1 medium tomato, sliced thin and drained on paper towels
Whole fresh sage leaves
Directions:
In a mixing bowl whisk eggs with cream. Stir in salt, cheese, mushrooms, onion rings. Pour filling into the prepared pastry. Layer on top of egg mixture the tomato slices and fresh sage leaves.
Bake at 350* oven for 35-40 minutes until set.
Yield 8 servings