Southern Tomato Quiche Recipe


4 Tomatoes
1/2 teaspoon kosher salt
6 thick bacon slices
1 bag fresh spinach
½ cup Goat Cheese
½ cup mayonnaise
1/2 cup chopped fresh basil - Blue Herron Farm - Leicester, NC
2 green onions, thinly sliced - Seasonal Produce Farm, Canton, NC
1 garlic clove, chopped
3 Eggland's Best Eggs, slightly beaten
1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed
1 cup shredded cheddar cheese

  1. Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat mixture dry with paper towels.
  2. Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
  3. Sauté Spinach in Olive Oil and season. Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 6 ingredients in a large bowl until well blended.
  4. Spread 1/4 cup spinach mixture on bottom of piecrust.
  5. Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once while covering all with egg mixture. Cover loosely with aluminum foil. Add cheddar cheese to top of pie.
  6. Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 15 minutes. Serve warm or at room temperature.

Recipe provided by The Grove Park Inn Resort & Spa.