Summer Tomato Quiche

What you’ll need for the crust:

2 C all purpose four

2 sticks of butter

1 C water

Pinch of salt

Pinch of sugar

What you’ll need for the filling:

1 large onion

3-4 garlic cloves

1 pint cherry tomatoes

3 large eggs

¾ C whole milk

Fresh thyme, oregano, and rosemary

Salt and pepper

Place 2 sticks of butter in the freezer. Fill a small bowl with aprox. 1 cup of water, and add 3 ice cubes to it. Add your flour, salt, and sugar to your food processor bowl, remove the butter from the freezer and chop it into 1 inch cubes. Add your butter cubes to the food processor and process for 10 seconds. Now add 8-10 tablespoons of your ice water, two at a time. Process for 10 seconds between each addition. Check your dough after 8 tablespoons of ice water have been added, it should look crumbly but be soft and moist to the touch. If it is dry on your fingers, add another tablespoon of water. Dump dough onto a lightly floured counter, and press together. Roll dough out to ½ inch thick, and create a tri-fold, as if you are folding a piece of printer paper to fit into an envelope. Now rotate dough 90 degrees, and roll out again. Repeat folds 2 more times, ending with it folded, wrap the dough in plastic wrap and place into the refrigerator to chill for 20-30 minutes.

Slice your large onion in quarters, and then with the grain, to create small crescent shapes. Dice your garlic and roughly chop the leaves of 2-3 sprigs of thyme, oregano, and rosemary. Add the remaining ½ stick of butter to a hot skillet with your onions, garlic, and herbs. Saute on medium/high heat until very brown and caramelized.

Remove dough from the fridge and roll out into a square approximately ¼ inch thick. Lay gently into the pie or tart pan of your choice, making sure the dough is pressed lightly into the corner the sides make with the bottom. Cut excess dough from around the edge and return the pan to the refrigerator to chill for 15-20 minutes.

Cut your cherry tomatoes along the center, and leave them to dry for a moment on the cutting board. Meanwhile, whisk your eggs and whole milk together in a bowl, adding a generous pinch of salt and a large grind of black pepper. Remove crust from fridge and fill, starting with the onions, then laying the tomatoes in cut side up. If your onions were cool to the tough, feel free to skip this third chilling, if not, I suggest chilling the crust one more time for 10-15 minutes. Finish filling the quiche by gently pouring your egg mixture over the top. The egg mixture should be flush with your tomatoes, depending on size of dish, size of tomatoes, size of eggs, etc, this may be a little bit different for you. If you have a little extra, discard it on the dog’s dinner.

Bake at 375 for 45-55 minutes. When both the crust and the filling have a golden brown color, the quiche is ready. Chill for at least 20 minutes before cutting.