Kelly Davis, a Charlotte cook who blogs about cooking on Foodie Fresh, has a recipe featured on a web site launched by a company called Lipman, the nation's largest grower of field tomatoes. Davis was one of 11 food bloggers nationwide who was asked to create a recipe for the launch of LipmanKitchen.com.
The recipe Kelly came up with was Crustless Quiche With Oven-Roasted Tomatoes and Basil. Now that both locally grown tomatoes and backyard basil are growing like crazy, it seemed like a good time to run it.
Crustless Quiche With Oven-Roasted Tomatoes and Basil
3 teaspoons extra-virgin olive oil
8 Roma tomatoes, sliced 1/2 to 3/4 inch thick
1/2 cup milk
1 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 300 degrees. Use 2 teaspoons oil to coat a large baking sheet and place tomato slices on the baking sheet. Do not let tomatoes overlap. Bake for 3-4 hours or until tomatoes shrivel from dehydration. When cooking is complete, remove tomatoes from oven. Reserve 8 slices of tomatoes and chop the rest of the tomatoes finely.
Increase oven temperature to 350 degrees. In a medium sized mixing bowl, whisk eggs. Add milk, basil, chopped tomatoes, salt and pepper; stir well to combine. Oil a 9-inch quiche dish (or pie pan). Pour egg mixture into dish. Layer reserved tomato slices evenly over the top of the egg mixture.
Bake quiche 25-30 minutes or until the center of the quiche is completely firm.