Hobbit reminded me today was Pi Day. Thank goodness for hobbit cousins who remind you of important things like this and help you fulfill your dream of making and eating pie on said day. I should really be studying right now, but feel compelled to post instead. After missing out on several years worth of Pi Day pie consumption, I vowed that this year would be different.
I searched the internet high and low for something easy and relatively healthy and this is what I found:
A winter tomato pie. It’s actually a quiche, but a quiche is a pie right? I couldn’t trust my crust making-challenged self with making a top and a bottom crust. And since I only had heavy cream and no milk in the fridge, it’s not the healthiest either. But it is easy!
I went crazy with the garlic. And the sharp white cheddar we had on hand gave it some bite. Yummers. Flavorful. Warm and comforting.
The original recipe called for a mediterranean whole wheat crust, which sounded really good, but I had been eyeing this thyme buckwheat one for a while now, so I went with it. And for the first time in my life, the crust came out normal. Better than normal, actually…it was quite good. Hurrah! Baby steps. Baby steps.
WINTER TOMATO QUICHE
Adapted from Martha Rose Shulman, NYT Recipes for Health (Note: I don’t think this version is all that healthy.)
One 9-10″ buckwheat pastry
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3-4 garlic cloves (to taste), minced
~14 oz. can chopped tomatoes in juice (no salt added)
pinch of sugar
salt to taste
handful of fresh basil leaves
1/2 tsp dried thyme
freshly ground pepper
2 eggs + 2 yolks, beaten
1/2 c. heavy cream (original recipe: 3/4 c. 2% milk)
scant cup of extra sharp white cheddar, grated (original recipe: gruyere (1/2 c. grated, tightly packed), and parmesan (1/4 c. grated, tightly packed)
1. Preheat oven to 425 degrees F.
2. Roll out the buckwheat pastry and line a 9- or 10-inch tart pan. Brush the pastry with the egg mixture. Poke holes in the pastry with a fork.
Bake uncovered for 15-20 minutes, or until it just begins to turn golden. Remove from oven and set aside.
3. Adjust oven temperature to 350 degrees F.
4. Heat olive oil over medium heat and add the onion. Cook 2-3 minutes, or until it begins to soften. Add a pinch of salt, and continue to cook until tender.
5. Add garlic to onions and cook, until fragrant.
6. Add the tomatoes and turn the heat up. Add the sugar, salt, basil and thyme. Simmer briskly, stirring often. Cook until the mixture cooks down to a little more than 1 cup. Add salt and pepper to taste.
7. Remove from heat and cool a little. Optional: remove basil.
8. Beat the cream (or milk if using) into the eggs. Add 1/2 tsp salt and freshly ground pepper to taste, and beat together.
9. Stir in the cheese and tomato mixture and combine well.
10. Pour filling into the tart pan and place pan on baking sheet.
11. Bake for 30-35 minutes, or until set.