Group #2: Cherry Tomatoes, Snap beans, Thyme
Hands-on time: 15 minutes or less
Yield: 6 Servings
Make Tomato and Snap Bean Quiche as a quick brunch dish, or add a cup of cooked sausage, bacon, or ham in place of one of the eggs for an even heartier meal (serve it with a side salad or fruit salad). It also works beautifully as a slice-and-go breakfast during the week. It’s fine to use any type of cheese you have on hand.
- 1 pre-made frozen pie crust
- 6 eggs
- ¼ cup milk (optional)
- 4 garlic cloves, minced or ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup cherry tomatoes, sliced into halves
- ¼ lb snap beans, cut into bite-sized pieces
- ⅓ cup chopped onion
- 1 Tbsp chopped fresh thyme
- 4 oz goat, feta, or mozzarella cheese
Preheat oven to 375°. Remove pie crust from freezer and set aside.
In a large bowl, whisk together eggs, milk, garlic, salt, and black pepper. Set aside.
Add tomatoes, snap beans, onion, and thyme to pie shell. (If desired, reserve half of tomatoes to arrange on top of the quiche before baking.) Crumble cheese evenly over vegetables. Give eggs another whisk and gently pour into pie shell. Arrange any reserved tomatoes on top as desired.
Place filled pie shell onto a lined baking sheet and into the oven. Bake for 35-45 minutes, until tops of eggs have browned and center of quiche is firm. Cool on a rack for 10 minutes before slicing and serving.
▢ 1 pre-made frozen pie shell
▢ 6 eggs
▢ 2 oz milk
▢ 1 head garlic or garlic powder
▢ 1 red or sweet onion
▢ 4 oz goat, feta, or mozzarella cheese
▢ Kosher salt
▢ Black pepper
▢ Cherry tomatoes
▢ Snap beans