The Local Ladle

Heirloom Tomato Quiche


Last night I decided to head back to the suburbs for a quiet night away from the sirens and taxi horns and I’m so glad I did!  I feel like since starting my new job and moving downtown I just haven’t taken a second to just relax and actually truly cook.

Reflecting on this last year, I have lived in three different states and was very unsure with what I wanted to do with my passions and career.  Cooking was an outlet that helped me to sort out my thoughts. Whether it was taking my stress out by kneading a piece of dough or putting all my focus into frosting the perfect cup cake, cooking wiped away any insecurity.  Now that I feel like I am FINALLY where I want to be,  I need to remember to continue to make cooking a priority in my day to day routine.

When I went home I realized how little I was actually cooking in the city…  So naturally I decided to pull out the rolling pin, cover myself in flour,  and dive into making a Ballymaloe pastry dough!  The end result was a version of one of my moms delicious quiches! So simple, yet so comforting!


Heirloom Tomato Quiche


-1 3/4 cups of all purpose flour, sifted

– 1/2 cup butter, cold and diced into small pieces

-1 egg beaten

-pinch of salt

Quiche Filling:

-6 eggs

-1/4 cup milk or cream

-1 onion, thinly sliced

– 3 cloves of garlic, minced

-salt, pepper, hot sauce to taste

-1 large colorful heirloom tomato, thinly sliced

-basil for garnish


Pastry: Rub the butter into the flour until it resembles coarse breadcrumbs, then, using your hands, add just enough egg to bring it together.

With your hands, flatten out the ball of the dough until it is about 2cm thick, then wrap in clingfilm or place in a plastic bag in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10-15 minutes.

Quiche Filling: 

Preheat the oven to 350 degrees.

Start by caramelizing the onion in a heavy bottom saucepan with 2 tbsp of butter on a medium-low heat.  Add garlic and constantly stir for about 10 minutes or until soft and a caramel brown color.

In a medium bowl,  whisk the 6 eggs with the cream until a light foam forms over the top.  Add salt and pepper to taste. Add the caramelized onion.  Mix until combined.

Roll out the pastry dough with additional flour till it’s about 1 cm thick. Cut into a circle to fit your pie pan, lay the pastry into the pie pan, and then pinch the edges all the way around for design.

Blind cook the pastry (this makes the pastry not soggy on the bottom).  Once the oven is preheated,  cook the pastry in a pie pan for about 15 minutes.  Remove and allow to cool down a bit.

Add the egg mixture (not the tomatoes yet) to the pastry and cook again for 15 minutes.  Once the egg is somewhat cooked through.  Add the tomato slices to the top of the quiche.  Allow to cook for an additional 5-7 minutes (The tomatoes should be soft).

Add garnish and serve!




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