Phew! What a month August was! Sleep & time in the kitchen were not really high on the agenda, so I’m finally forcing myself back into the normal swing of things by reaching back in time for a dish I made up back in the spring and wasn’t crazy about the pictures I took, so it got placed on the back burner… So here it is, the never-before-seen Avocado and Tomato Quiche!
I love tomatoes this time of year, when they’re bursting from a summer full of sun, so why not make them the star of your next meal in a quiche? I love how easy quiche is and the fact that it can be easily eaten for any meal of the day, just add or skip a salad on the side depending on how filling you want it to be and you have leftovers for a whole week!
Have a wonderful Labor Day weekend, and start your fall mornings off right with a slice of quiche! (I promise it tastes way better than it looks) 😉
6 tablespoons unsalted butter, cut into cubes and chilled
3/4 cup milk
1/2 cup cream (or just use milk)
2 teaspoon salt
2 teaspoon peper
1/2 teaspoon ground coriander
5 medium tomato, peeled and remove seeds from half
1 avocado, peel and pit removed, and flesh sliced
1 cup sharp cheddar, shredded
2 teaspoons cilantro, chopped
For the crust, combine the flour, baking powder and salt in the bowl of a food processor and pulse several times to mix the dry ingredients.
Next, add the cold butter cubes and pulse until the butter is about the size of lentils.
Finally, add the milk and pulse 3-4 times until the dough just begins to clump together.
Pour the mixture out onto a large piece of plastic wrap and knead slightly to help it stick together. (Note: if it's too dry to hold together in a ball, add some more drops of milk)
Wrap up the dough in a flat disc and place it in the fridge to chill for approximately 30 minutes.
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the eggs, cream, salt, pepper and coriander until combined.
Roll out the pie dough into an 11 inch circle and place in a 9 inch pie plate, crimping the edges however you like.
Next, layer slices of tomato topped by avocado slices, topped with chopped cilantro, repeating until everything it has been used up.
Pour the egg mixture over the layered veggies, and finish with the cheese scattered across the top.
Bake at 350 degrees until a knife inserted into the center comes out clean... The cooking time may vary wildly depending on how juicy your tomatoes are, and the type of pie plate you use, so start with 30 minutes and then check routinely as the center begins to look firm.
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