Tomato "Quiche"

Pantry challenge week does not mean we have to eat boring food, does it?

Sorry I don't have a camera available today... next time!

I decided to make a tomato quiche with a rustic (a.k.a. too lazy to roll the dough) whole wheat crust for supper. But then I changed it to a tomato-cheese pie instead of a traditional custard filling.

Here's the recipe:

Crust: (enough for 2 quiches)


2 cups whole wheat flour
1/4 tsp salt
1 T. olive oil
water (woops, I forgot to measure how much!) I think about 1/4 - 1/2 cup.

Mix everything together and knead a bit (I am such a lazy cook, I hardly kneaded it at all...). Separate into 2, roll dough into a ball, then press into an oiled pie pan with your hands (clean, of course. I am a bit of a freak about washing my hands while cooking.). Do the same in a second pan, or wrap the extra ball of dough very tightly and freeze for another time.

When it's all relatively evenly spread out and up the sides of the pan, bake in your convection oven at 400 F for about 10 min. This will help keep your crust from getting too soft once you've assembled the quiche.

Filling:

Tomatoes (3 large plum tomatoes were perfect)
Cottage Cheese
Shredded cheese 
Flour
Spices (oregano, salt, pepper)

First I spread out a little cheese on the bottom. This helps keep the pie crust from soaking up all the liquid from the tomatoes. Then I thinly sliced 3 large plum tomatoes, and layered the slices on top of the cheese.
Then I mixed together 2 eggs, 400 g (approx) of cottage cheese, 1/4 c. flour, 1/4 c. shredded cheese (I went light on the shredded cheese), 1/2 tsp dried oregano, salt and pepper. When that is well mixed, pour over tomatoes and spread it out evenly. Bake at 375 F for about 1 hour.

Even my daughter who said, "Yuck, tomato quiche!" ended up eating her tasting portion AND asking for more. Success!