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MOZZARELLA, TOMATO & BASIL QUICHE

By: Adina Yaakov



The weather is pleasant, birds are chirping, and the bare trees of winter have finally bloomed. But best of all, spring delivers many of the finest seasonal produce such as tomatoes, herbs, berries, and more. Seasonal fruits and vegetables are fresher, have richer flavor, and are more cost efficient than non-seasonal produce. The longer producesits on the back of a truck during transportation, the more nutrients and antioxidants they tend to lose. Buying produce according to the season is an excellent choice. Make this savory quiche with in-season tomatoes for a foolproof weeknight dinner, or to enhance your Shavuot meal.

INGREDIENTS:

2 pints grape or cherry tomatoes

6 cubes frozen basil or ¾ cup fresh basil

16 oz. shredded mozzarella cheese

4 eggs

2 tsp. oil

4 cloves garlic, minced

1 onion, sliced

1 ½ tsp. salt

1 large or 16 small pie crusts

DIRECTIONS:

  1. Preheat oven to 325 degrees.
  2. Heat oil in a skillet.
  3. Add sliced onion and sauté until golden brown.
  4. In medium bowl, mix cheese, eggs, and salt. Mix well.
  5. Add garlic, basil, and sautéed onion to the egg mixture.
  6. Slice tomatoes in half and fold in.
  7. Mix well and pour mixture into prepared pie crust.
  8. Bake for 1 hour.