Noah Talmatch's Tomato, Parmesan & Basil Quiche
1 C. diced tomato
1 C. shredded parmesan
6 whole eggs
4 eggs yolks
2 C. heavy cream
1/2 C. fresh basil, chopped
Prepared puff pastry, cut to size
Salt and Pepper
Preheat oven to 400. Place puff pastry in pan, pressing lightly around the bottom edge. Lightly score
the base of the pastry resting in the pan to prevent rising. Bake in a 400 oven for approximately fifteen nminutes or until lightly brown and golden. Let cool to room temperature. Lower oven to 325º. Whisk whole eggs, egg yolks, and heavy cream vigorously (or use a stick/immersion blender) till combined or shake in a closed plastic container.
Salt and pepper to taste.
On your pastry shell spread half of your diced tomato, Parmesan and basil and top with half your egg mixture. Place remaining tomato, Parmesan, and basil in and finish with egg mixture. The quiche can
be garnished before baking if desired with thinly sliced tomato or whole basil leaves.
Bake for approximately one hour and fifteen minutes or until the center of the quiche has set and only slightly jiggles when shook.
Let cool for five minutes and then enjoy.