The season winds down and the school bell tolls, yet there is a garden that knows not the holiday. It knows only a need for water and sunshine. The amount of produce I have had this year has become a bit overwhelming.
After two years of drought conditions, we’ve had a good deal of rain this growing season. I have been, shall I say, unaccustomed to having so…much…stuff! I have put up volumes of “sun” dried tomatoes and sauces as well. Still, there are more that call for picking. The heat has let up slightly, enough that I feel like doing a little baking, so I decided to make a quiche with my abundant bounty as the main players.
Grape tomatoes and peppers will have the staring role, complimented by garlic chives and cilantro. A nice twist will come from a goat gouda cheese I found at Costco. It has more flavor than mozzarella, but still gives a consistent melt.
It comes together quickly since I don’t saute the vegetables before hand. Keep in mind this makes for a slightly wetter pie than you would want for a dinner party, but works great for family. If making for company, you might want to give the toms and peppers a quick saute to drive off a bit of the extra moisture.
a prepared 9 inch pie shell
1 1/2 cups grape tomatoes, sliced lengthwise
1 cup peppers of choice, chopped (I used poblano and cubanelle)
1/2 cup fresh cilantro, chopped
1/2 cup fresh garlic chives, sliced
1/2-3/4 cup grated melting cheese (I used a goat milk gouda)
1/2 cup half and half
salt and fresh ground black pepper, to taste
Preheat oven to 375 F.
Place pie crust in pie pan and flute the edge. Add tomatoes and peppers. Top with cilantro and chives. Sprinkle desired amount of grated cheese over the filling. In a small mixing bowl, whisk eggs, 1/2 and 1/2, with salt and pepper. Pour egg mixture over filling. It will only come up about 2/3 full.
Place pie in oven and bake for about 35 minutes until puffy and golden. Remove and allow to cool for about 15 minutes. Serve warm. Enjoy!