Heirloom Tomato & Pearl Onion Quiche
This Heirloom Tomato & Pearl Onion Quiche made with local eggs, is perfect for Easter brunch, a light lunch or even dinner. Whether you use a homemade flaky pastry, or store-bought pie shells, this cheesy, flavour-packed quiche will be delicious for any meal of the day!
Ingredients
- 5 large Ontario eggs
- 4 medium size heirloom tomatoes cut into ¼-inch slices
- Sprinkle of salt
- 12 red pearl onions
- 1 cup 35% whipping cream
- ¾ cup milk
- ½ teaspoon freshly ground pepper
- ½ teaspoon dried oregano
- ¼ teaspoon coarse salt
- 1 tablespoon chopped fresh basil leaves
- ¾ cup grated Parmesan cheese
- ¾ cup grated Gruyère cheese
Instructions
- Place the tomato slices on a paper towel lined tray and lightly sprinkle with salt. Let the tomatoes sit for 20 minutes to draw out some of the moisture. Wipe the remaining salt off the tomatoes before assembling the quiche.
- Place the whole unpeeled onions in a pot of boiling water for 3 minutes. Rinse in cold water. Then cut the root end and gently squeeze toward the stem end until the onion pops out. Be sure to remove any fibrous layers.
- In a large bowl, whisk the eggs, cream, and milk.
- Add the pepper, oregano, salt, basil and whisk to combine.
- Mix in the Parmesan & Gruyère cheeses.
- Preheat the oven to 350ºF.
- Pour the quiche filling into the prepared pastry. (Either homemade blind baked pasty or store-bought pie shells)
- Place the tomato slices evenly around the quiche.
- Bake for 40 to 50 minutes or until the quiche filling has set in the middle and is no longer wet when you shake the pan.
- Let the quiche set for 10 to 15 minutes, before serving topped with micro-greens and fresh basil. It is also delicious served at room temperature or cold.
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Video
Notes
Makes one Short Crust Pastry in a 12-inch (30 cm) tart pan or two Frozen Pie Shells (regular depth)
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