Cotswold & Heirloom Tomato Quiche
Heirloom tomatoes and Cotswold cheese in a creamy quiche with a crumby crust! Gosh, it was so good it sent shivers down my spine. And so simple! I gave a lot of thought about what to add or leave out. Onions, garlic - I decided against these. I had a lovely organic baby yellow zucchini, so I added super thin zucchini ribbons. It was the perfect mild addition.
Cotswold is a tangy Double Gloucester with chives. An English cheese with personality. It pairs so beautifully with heirloom tomatoes. No time to bake or quiche averse: try this simple Cheese Dream and this fab combination will leave you satisfied. Into creamy eggs with a little excitement? Here's the recipe.
Cotswold & Heirloom Tomato Quiche:
1 premade frozen Pie Crust (I used Marie Calendars)
3 oz grated Cotswold Cheese
1 egg yolk
1 cup half-and-half
salt and pepper
1/2 large heirloom tomato, sliced thin
1 small yellow zucchini, sliced into thin ribbons
Preheat the oven to 375.
Cover the pie crust with half of the grated Cotswold cheese. Top with thin ribbons of zucchini and thin slices of heirloom tomato. Salt and pepper. Beat together egg, egg yolk, and half-and-half. Pour mixture over into the crust. Salt & pepper. Top with the remaining grated Cotswold. Bake for 35-40 minutes.
Serve alone or with a mixed green salad.