Tomato Bacon Quiche

Rebecca Howe



1 c. flour

t salt

2/3 cup butter, in pieces

1 egg, lightly beaten

Ice water, if necessary


cup chopped cauliflower

a dash of each: crushed red pepper, oregano, basil, and garlic granules


Stir flour and salt together; cut in butter until crumbly. Stir in the egg using a fork, just until the flour is moistened. Add ice water, one teaspoon at a time, if necessary. Gather the dough into a ball, wrap in waxed paper and chill for two hours. Roll out and fit into a 9-10 inch pie or tart pan.


6 slices bacon, cut in 1/2 inch pieces

8 oz. provolone cheese, shredded

cup freshly grated parmesan

2 green onions, thinly sliced

2 T fresh basil, chopped

Sliced tomatoes *

4 eggs

1 c heavy cream

t salt

t freshly ground pepper

t nutmeg



Cook bacon and drain on paper towels.  Sprinkle the cheeses, cooked bacon, green onion and basil in the prepared crust.  Lay the tomatoes in concentric circles on top, covering the entire top pf the quiche.  Mix the remaining ingredients and carefully pour over the tomatoes.  Bake at 350 degrees for 30-40 minutes, or until set.  Garnish with a basil sprig or two.

* The number of tomatoes you need will depend on the size of your pan, as well as the size of the tomatoes.  I used a variety of tomatoes and alternated them when I laid them on top.