Quiche Break

'Cause you know how we roll. Quiche Saturdays are going strong. Of course, this was a while ago.

In the interest of time (and because I'm stressing out about receiving an eviction notice (our rental company's accounting department entered the wrong number at the beginning of our lease, and then yelled at us for not paying the four hundred dollars more every month, but refused to just look at the lease I signed and correct the numbers)) (maybe I should stop complaining), I will just tell you how I made this quiche on June 25th.

Just like the rest of the quiches, the standard pie crust was used. I blind baked it at 375F for ten minutes with weights and ten or so more without.

Then I got improvisational. I used the eggy bit from the Quiche Lorraine recipe (cause it was tasty) with some parmesan cheese, and I diced up a nice fresh tomato from the farmer's market. It was a pretty hefty one. So kinda like this:

2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg
1 cup fresh grated Parmesan cheese
1 large tomato, diced

Mix up the eggs and cream and spices, then whisk in the cheese. Spread the tomato in the crust, then pour the egg mixture on top. Bake for about thirty or thirty-five minutes.