Tomato and Swiss Quiche

I finally made my meal-planned quiche!  All it took was prepping some pâte brisée for the freezer and baking the pie the day before.  Honestly, the vast majority of the hangup was the crust, as usual.  It took less than ten minutes to prep the filling and get it in the oven.  If you buy the crust, this is something so easy you can get it baking, go run a quick errand, and have dinner on the table.

I did make this smaller, a 7" crust for four servings, which is why I didn't go the easy route.  I'm scaling up the recipe for a standard 9" pie pan or storebought crust.

Crust for 9" pie (raw)
*1 C shredded Swiss cheese
1 15 oz can diced tomatoes
3 eggs
*1 C milk
*1 tsp dried tarragon
*1/4 tsp fennel seed
1/4 tsp granulated garlic
1/2 tsp kosher salt
1/4 tsp pepper

1.  Preheat oven to 375º.  Set pie pan on a lined baking sheet, in case of overflow.  Drain tomatoes.

2.  In a small bowl, whisk together eggs, milk, and spices.  I ground up the fennel a bit in the mortar, but not into powder, and it made a really nice note in the finished product.  Not overpowering at all.

3.  To assemble, arrange most of tomato pieces in bottom of pie dish.  Sprinkle with Swiss, then top with remaining tomato so you can see them when it's baked.

4.  Pour egg mixture over fillings and allow to settle for a couple of minutes.  Bake for 30 minutes, then lower temperature to 350º and continue to bake until crust is done and center is set when the pan is jiggled.  Areas of the filling that appear burned are just toasted cheese.

5.  Allow to cool at least 15 minutes before slicing.  Can also be served cold, or even frozen baked for the future.

Serves about 6

Difficulty rating  π