Happy Monday, friends!
Did you have a great weekend? I got up to 5 miles for my marathon training–woo-hoo! Don’t worry, the marathon is not till mid-November, so I still have plenty of time to get up that mileage. I’m going for the slow and steady mile increases! I must say that I am so happy to have a place like the Huckleberry Trail to train within a short biking distance from our house. And the endless rolling hills on that thing are sure to prepare me for anything!
I also feel like I’ve been spending every morning in an all out war over our pantry space with an oh so lovely ant colony. Just when I think I have the problem solved, they discover some forgotten food source in a random box. This time? The sugar cubes Jeff uses when he brews beer. Oops! I am praying that this is the last reachable item for them, so I don’t have to keep waking Jeff up early on the weekend to discuss battle plans, and can get my pantry back in working order.
But on Sunday, after finally feeling like I had a clean work space again, I decided to make a brunch quiche using the first of the heirloom tomatoes I found at farmer’s on Saturday. This is the first year I’ve really relished in the joy of first tomatoes, since I can normally get them year round at SLO farmers markets. I’m hoping to buy up as many rejects as I can in August and can tomato/marinara sauce for the first time.
This quiche makes about 6 generous servings, but I love that it also works for the just the two of us as well, as a seemingly never-ending breakfast/lunch/snack food. And it’s a leftover that Jeff will actually eat! Small victories, people.
Tomato & Goat Cheese Quiche
*Adapted from Good Housekeeping
1 store bought pie crust, or favorite homemade recipe
5 green onions, chopped
1 medium red tomato, deseeded chopped (about 1/2 a cup)
1 medium yellow tomato, deseeded chopped (about 1/2 a cup)
5 large eggs
4 ounces goat cheese
1 3/4 cup reduced fat milk
1/4 teaspoon salt
basil, for garnish
Pre-cook pie crust according to package directions until golden brown, then remove from oven and set aside.
Heat oven to 375 degrees.
Heat olive in a frying pan. Add green onions and saute, stirring often, until tender and aromatic, about 5 minutes.
Meanwhile, whisk together the eggs in a large bowl. Continue to whisk and add milk until the mixture is smooth.
Stir in tomatoes, green onions, and salt and then crumble in the goat cheese so that some chunks will remain in the egg mixture. Stir to combine.
Carefully pour the egg mixture into the pie crust.
Bake for 30-35 minutes, or until edges are brown but the center still jiggles a bit. Remove from oven and let cool to room temperature before serving.
Garnish with the fresh basil and enjoy!
Time: 60 minutes