Too many tomatoes. It’s such a happy, delicious problem to have!
My tomato garden is going gangbusters right now. It’s seriously on steroids. I expected to get five or six ripe, juicy tomatoes from each of my three plants this summer. Instead I have tom-toms growing from of every inch of shrubbery, and I’ll be darned if they go to waste.
I used a heaping bowl of sweet, yellow heirloom cherry tomatoes to make this Heirloom Cherry Tomato, Mushroom and Ricotta Quiche. It so was worth the risk of brutal misery that comes along with turning on the oven during an uncomfortable summer day. If you don’t have or can’t find heirloom tomatoes, regular cherry tomatoes would work just fine as a substitute. I made this a day before my wedding anniversary, so my huz and I would have a beautiful breakfast to wake up to this morning.
Step by Step: Thaw a pre-made pie shell and bake for 10 minutes. Fill with quartered cherry tomatoes and mushrooms
1 pre-made, frozen deep dish pie shell
1 1/2 cups of quartered cherry tomatoes
1/2 cup of sliced mushrooms
1/4 cup of ricotta cheese
1/4 cup heavy cream
1 tablespoon fresh chopped Rosemary
2-3 grinds of cracked pepper
1. Pre-heat oven to 375. Thaw frozen pie shell for 10-15 minutes.
2. Bake pie shell in oven for 8 minutes. Remove from oven.
3. Fill the bottom of the pie shell with tomatoes and mushrooms.
4. In a small bowl, combine eggs, ricotta and milk until it’s completely smooth. Add pepper and rosemary to egg mixture.
5. Pour the egg mixture over the veggies in the pie shell.
6. Bake for 20 to 25 minutes until crust is golden and egg is set.