This is a quick, throw-together for breakfast or lunch. It takes mere minutes to prepare and you can use any compatible ingredients that you have hanging out in the fridge.
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup ice water
- 1 1/2 cups tomatoes cherry or grape, sliced
- 2 tsp basil dried or chopped
- 1 tsp salt
- 4 eggs beaten
- 1/2 cup Asiago cheese shredded
For the crust:
Mix dry ingredients in a small bowl.
Whisk together oil and water to thicken a bit and pour into dry ingredients.
Mix with a fork until well combined, use your fingers to spread the crust into an ungreased 9" pie plate.
For the quiche:
Preheat oven to 400°.
Clean out the bowl from making the crust and put the chopped tomatoes in there. Mix well with basil and salt. Spread them as evenly as you can over the crust.
Beat the eggs in the same bowl. When sufficiently mixed up, add the cheese and pour gently over the tomatoes and crust. Top with some halved tomatoes for looks.
Bake for 30 minutes. Test the middle with a wooden toothpick, and if it comes out mostly clean, it's ready. Let rest for about 5 minutes, slice and serve.