Heirloom Tomato Quiche

This decadent savory quiche is perfect for a hearty gourmet breakfast during the week or a leisurely brunch on the weekends.

Ingredients

3 eggs

3/4 cup half-and-half

salt and pepper to taste

1 Tbsp olive oil

1 cup diced leeks (2 leeks)

3 heirloom tomatoes, cut into 1/4-inch slices

3/4 cup gruyère cheese, grated

1 refrigerated ready-made 9-inch pie crust

Directions

Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt. Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half-and-half, and pepper. Sprinkle half the gruyère cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyère. Pour egg mixture into pie shell (do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.

For better results, dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not overbake the quiche. It should still jiggle in the middle.