This recipe was on the front cover of the "Taste of Home Summer's Best Recipes". We enjoyed it for lunch, using our garden tomatoes, basil and onions. The only thing I would change about this recipe is the method; I would combine all the filling ingredients and pour them into the crust instead of layering them, so more of the tomatoes would be distributed throughout the filling.
Don’t worry if your crust puffs up a little while prebaking it – just press it down carefully when you take it out of the oven, if it doesn’t fall back down by itself. Remember not to stretch your crust when you put it in the pan to prevent shrinkage. I usually push the crust down into the pie plate before finishing the edges, to make sure I haven’t stretched it.
I covered the edge of the pie crust with a pie crust shield the first 10 minutes in the oven after filling to keep it from getting too brown.
Blue Ribbon Tomato Quiche
3/4 Cup Flour, All-purpose
1/2 Cup Cornmeal
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1/3 Cup Shortening
4 Tablespoons Cold Water -- -5 tablespoons
2 Cups Plum Tomato -- chopped (well drained)
1 Teaspoon Salt
1/2 Teaspoon Dried Basil
1/8 Teaspoon Pepper
1/2 Cup Green Onion -- chopped
1/2 Cup Cheddar Cheese -- shredded
1/2 Cup Swiss Cheese -- shelled
2 Tablespoons Flour, All-purpose
2 Large Egg
1 Cup Evaporated Milk
In a bowl, combine the first four ingredients. Cut in shortening until crumbly (about the size of peas), add water, tossing with a form until the dough forms a ball. Refrigerate 30 minutes.
On a lightly flour surface, roll out dough to fit a 9" pie plate; transfer pastry to plate, finish edges. Bake at 375° for 10 minutes. Cool completely.
Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheese. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.
2012 cost: $2.18 with garden tomatoes and basil