Friday, February 14, 2014

Frugal Foodie Friday - Fresh Tomato and Basil Quiche

From the kitchen of One Perfect Bite...We have a family owned Italian market in town and during the winter months they provide fabulous fresh vegetables at a reasonable cost. While I like to think of myself as a locovore, there are certain fruits and vegetables we would never have in the winter if I adhered strictly to my convictions. Tomatoes are one of them. Now I am a gal with standards, so the cardboard flavorless tomatoes generally found in supermarkets never make it to my table, but I have been known to pay a king's ransom for heirloom tomatoes in the depth of winter. Fortunately, for me anyway, last week's storm and a lack of customers made it possible for me to buy Brandywine tomatoes at summer prices. This quiche is one of the ways I used them, and I wanted to share this recipe with you because it is inexpensive to make and its cost makes it an ideal candidate for a Frugal Foodie Friday feature. It is perfect for lunch or a weekend brunch, and leftovers can be frozen for up to 2 months. I do hope you'll give this recipe a try. The quiche is delicious and easy to make and I really think you'll be pleased with it. Here is how it is made.

Fresh Tomato and Basil Quiche...from the kitchen of One Perfect Bite

1 (9-inch) unbaked pie crust completely thawed if frozen
6 eggs
1 cup plain nonfat or low fat yogurt
1/2 cup fresh basil, chopped and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded Swiss cheese
2 cups peeled,seeded and diced tomato, cut in 1/2-inch pieces
2 tablespoons grated or shredded Parmesan cheese

1) Preheat oven to 375 degrees. Press crust into a tart or pie pan and trim excess crust from edges. Bake it for 10-15 minutes until it is very lightly browned. Remove it from oven.
2) Meanwhile, in a large bowl, whisk together eggs, yogurt, 1/4 cup of basil, salt, pepper and Swiss cheese. Pour mixture into pie shell. Top it evenly with tomatoes and remaining basil. Sprinkle Parmesan cheese on top and bake for 40-45 minutes or until it is firm and lightly browned. Allow quiche to cool for at least 10 minutes before cutting it into wedges to serve. Yield: 8 servings.

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mia xara said...

Hi Mary,the quiche looks so very appetizing!!Happy Valentine's day, XO

Big Dude said...

Nice find on the tomatoes and the quiche looks delicious. If they have them out your way Tasti-Lee's
( are the best tomatoes we've found in the winter.

Beverly said...

This looks so good. Quiche is popular in our home. I am intrigued by the yogurt. I have never used it in quiche, but I will now.

Happy Valentine's Day, Mary.

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