My Tennis club had a season kick-off party yesterday. There was a tennis round robin, exhibition matches put on by the pros, and a pot luck lunch. I wanted to make something that could be served at room temperature and I didn’t want to worry about the dish going bad in the heat. So, I came up with quiche. I was able to make it the night before and re-heat in the morning just before the party.
You know I’m a big showoff, so I can’t make quiche Lorraine or some other passe, boring old quiche. My quiche has to wow the guests. So, for the first one, I made a spinach with feta cheese and fresh dill pie. I used puff pastry sheets for the crust and baked it in a disposable, tin 9 by 13 inch pan. It was really beautiful, smelled fantastic and was absolutely delicious. There wasn’t a scrap left at the party. Try this recipe for what I call, Spanakopita Quiche.
For the second dish, I made a tomato, mozzarella and fresh basil quiche. The recipe is a take off on insalata caprese. I was thinking about how to incorporate fresh tomatoes into a quiche with all the moisture there would be in the tomatoes. I had a brainstorm and decided to roast the tomatoes before assembling the pie.
I used Italian plum tomatoes cut in half lengthwise. I cored them and laid them out on a cookie sheet. I drizzled them with olive oil, salt, pepper and a little sugar (to help bring out the tomato flavor). I roasted them at 450 degrees for about 40 minutes.
I used some of the roasted tomatoes, chopped up in the pie, and I saved some, whole to decorate the top of the quiche. I used shredded mozzarella in the quiche, but thin sliced fresh mozzarella for the top of the quiche. After scattering the top with fresh basil chiffonade, it looked a lot like a classic Margherita Pizza Pie.
I wanted this quiche to mimic the insalata caprese, which classically has good olive oil drizzled over top. I din’t think olive oil in a quiche would work out, but maybe a few chopped green olives would give me the flavor I wanted. I still have five pounds of green olives left over from the catering job. If you recall, these are top of the line (expensive) large green olives. I rough chopped a cup of them and scattered them throughout the quiche. I was nervous about how that was going to work out. Well, I was delighted when I finally got a taste at the party. It was amazing! A real WOW quiche recipe. A nice twist on several classics. I hope you give this recipe for “Tomato Basil Quiche” a try.