One of my favorite things about pie crust is that it’s so versatile once you have some ideas of what to do with it. It’ s a whole new tasting experience to try savory dishes using pie dough instead of just the typical (but deliciously sweet) fruit pies. Another thing I love is the technique involved in learning how to make quiche, which is a French word for a savory open tart with a custard-type filling, usually made up of vegetables.
The most famous quiche is the Quiche Lorraine, (made with cheese and bacon, obviously not halal) but once you learn how to make one type of quiche, you can make yours with anything you have on hand. That’s the beauty of learning cooking techniques– they will feed help you feed yourself, as opposed to just memorizing recipes, which will leave you dependent on ingredients and instructions.
I made this recipe using a lovely Extra Sharp Cheddar Cheese from Cabot, mainly because they are halal-certified and also because the company was generous enough to introduce me to this specific style of their cheese by sending a couple boxes of their many cheese varieties. I’m loving experimenting with the different (all halal-certified) types they have. Try their excellent cheese and try this quiche with it, or use any vegetables you have. If you don’t have any veggies, just make a simple cheese quiche. Simplicity is always a good thing.
Cherry Tomato and Sharp Cheddar Quiche
1 ready-made pie crust, defrosted and cold (I prefer the Trader Joe’s brand)
1 cup extra sharp cheddar cheese
½ cup heavy cream
1 pound of cherry tomatoes, each one cut in half
2 tablespoons dried parsley
1 clove garlic, finely minced
2 tablespoons butter
Preheat oven to 350°.
Use a rolling pin to thin out dough to cover pie dish and have enough for the edges. Fold over the edges. Place half of the shredded cheddar cheese on the dough in the middle of the pie plate.
In a large bowl whisk together the eggs and heavy cream. Add the parsley, garlic and the other half of the cheddar cheese. Mix well.
Next, drop in the tomatoes and gently fold them into the mixture, careful not to crush them and spill their juices.
Bake for 25-30 minutes or until the center of the quiche is firm. Allow to cool before cutting and serving.