Tomato and Avocado Quiche
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- SERVES 4-6
- 1 sheet good quality frozen puff pastry, thawed and cold
- 1 medium avocado
- 10 Backyard Farms Cocktail Tomatoes, quartered
- 2 large eggs, slightly beaten with a fork
- ⅓ cup half and half
- 1 teaspoon brown sugar
- 2 tablespoons fresh basil, minced
- ½ teaspoon fine sea salt
Roll the pastry dough into a 12-inch circle. Place the dough in a 9 or 10 inch tart pan, letting the excess dough overhang the outside edges. Allow enough slack so the dough will not shrink from the edges while baking. With a rolling pin, roll over the edge of the pan to cut off excess dough. Place the tart pan on a sheet of aluminum foil and bring the edges of the foil up around but not over the sides of the pan, folding it down over itself as necessary. This will prevent any leakage in the oven. Set the pan aside.
With a sharp knife cut the avocado in half and remove the pit. Cut the avocado into thin crosswise slices and place them in the bowl. Add the tomatoes and toss together. Spread mixture in the tart shell.
Preheat the oven to 375ºF.
In a medium bowl, whisk the eggs, half and half, sugar and basil together. Sprinkle the tart with the salt and pour the egg mixture evenly over the top. Place the tart pan on a baking sheet and bake for 35 to 40 minutes, or until the edges of the crust are browned and the egg mixture is set. Remove the pan to a cooling rack and let cool for 15 minutes.
Remove the aluminum foil and the ring of the tart pan. With a table knife, gently loosen the tart from the bottom of the pan and slip it onto a serving dish. Cut the tart into wedges with a sharp knife. The tart is best served slightly warm or at room temperature and best eaten the day it is made.