Summer Weekend Quiche

When there's time, there's quiche! Our family's favorite way to feast on the abundant tomatoes and basil from the garden.

Ingredients

• For the filling:

  • 1 tbsp butter

  • Small onion, thinly sliced

  • 1 tsp brown sugar

  • 2-3 garlic cloves, minced

  • 6 eggs

  • 3/4 cup heavy cream

  • Salt, pepper

  • 2-3oz Parmigiano-Reggiano, grated

  • Large tomato sliced, or 1 pint cherry tomatoes halved

  • Bunch of basil leaves, thinly sliced

• For the crust:

  • 1.5 cup all purpose flour (or whole wheat or a combination)

  • 9 tbsp unsalted butter, diced

  • 1/2 tsp salt

  • 3.5 tbsp ice water

Steps

1. Dice 9 tbsp butter and place in freezer to stay cold.

2. Melt remaining butter in pan over medium-heat. Add onions and brown sugar and caramelize for about 30 minutes. Add garlic and cook for another few minutes. Season with salt and pepper, set aside.

3. Meanwhile, add flour and 1/2 tsp salt to food processor and pulse to combine. Add butter from freezer and pulse until butter is the size of peas. With machine running, add water until dough forms. Remove and knead into a ball.

4. Preheat oven to 375°. Press dough into 9" pie pan and place in refrigerator while preparing eggs.

5. Combine eggs, cream, salt, and pepper in food processor and blend for one minute. Layer tomatoes, basil, then cheese in bottom of crust-lined pan. Top with onion mixture then pour egg mixture over to fill. Bake for 45 minutes or until set.