Have you tried pairing the summer’s ripe tomatoes with tarragon instead of basil? The licorice-flavored, slightly sweet herb really is a nice complement to a juicy tomato; I recommend trying the combination in a simple tomato sauce or even instead of basil in a classic Caprese salad. Or, in my savory Cherry Tomato & Tarragon Quiche for a light supper. This would also be a nice dish to serve at lunch or even at your next brunch with family and friends. It starts with a buttery, flaky pie crust filled with farm fresh eggs, tarragon, sliced cherry tomatoes, shallots and then a mixture of salty Pecorino cheese and creamy Fontina cheese. Baked until set and cut into tasty wedges, you can’t go wrong with this vegetarian quiche any time of day!
(To view this recipe, click on the blue title of the blog post above*)
Cherry Tomato & Tarragon Quiche
- (1) 9-inch pie crust, defrosted
- 6 large eggs
- ½ cup whole milk or half and half
- Salt and pepper
- 2 Tablespoons fresh tarragon, coarsely chopped
- 1 cup cherry tomatoes, halved
- 2 shallots, sliced
- Extra virgin olive oil
- ½ cup shredded Fontina cheese
- ¼ cup grated Pecorino cheese
- Preheat the oven to 400 degrees. On a baking sheet, spread the halved cherry tomatoes and sliced shallots in a single layer. Drizzle with olive oil and sprinkle with salt and pepper; roast for 15 minutes.
- In the meantime, whisk the eggs, milk, tarragon and cheese together in a mixing bowl. Season with ½ teaspoon salt and a grinding of black pepper.
- Once the tomato-shallot mixture comes out of the oven, pour it into the egg mixture and mix together. Pour the entire mixture into the pie crust. Place the quiche on a baking sheet and bake for 25 minutes, or until the center of the quiche is set. Allow the cool a bit; serve warm, sliced into wedges.