Wednesday, October 27, 2010

Embarrassment of tomatoes...

The haul from the vine that I thought never really produced.  I pulled it up yesterday and found these in the deep recesses of the cage.  Now to taste one and see if they're edible...
If they are, I may make this (I'm thinking bacon might be good in it, too.):
Ariela's Tomato Basil Quiche
1 unbaked 9-inch pie shell
1 1/2 cups sour cream
1/2 cup milk
1/2 cup Parmesan cheese, freshly grated
3 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unseasoned dry breadcrumbs
2 tablespoons chopped fresh basil (or equivalent dry basil)
3 cloves garlic, finely chopped
1 3/4 cups fresh tomatoes, diced
Preheat oven to 400F.  
Whisk sour cream, milk, 1/4 cup Parmesan cheese, eggs, salt, and pepper in a medium bowl; pour into pie shell.  Combine remaining cheese, breadcrumbs, basil and garlic in small bowl.  Sprinkle over sour cream mixture.  Top with tomatoes.
Bake 50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 5 minutes before serving.

I've made it a couple of times before and it's really good.  I cut it out of the Idaho Statesman several years ago and have it starred and saved in my massive binder of recipes.  I only star the ones that I've actually made or eaten and are yummy.  Most of my saved recipes are just in there for security, though.  Like my sewing patterns, I hoard them but don't use them...sad, I know.  Hey, maybe I can get on Hoarders or sumsing!

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