I love them.
Each one is unique and exquisite and some have stripes and flecks of different color. They are so beautiful to me. If you follow me on Instagram, you may have seen several photos I shared on Sunday from my photography and food styling workshop with Aran Goyoaga. If Aran ever has another workshop here in Seattle, I would urge all of you to sign up! This was one that Aran styled but I took this photo myself (no re-touching here at all) after she showed me how to properly use my camera. (The other photos on this post were taken prior to Sunday’s workshop)
From the first time I tasted an heirloom tomato, I fell in love. They are more expensive than regular tomatoes but rightly so. . and I believe the large ones are best eaten raw, in a salad or in a sandwich or something where you don’t cook them. The mini heirlooms – however- I feel are just as lovely raw and cooked. Again, with the mini heirlooms, I make salads, pop them into my mouth straight from the container. .
Or, in this case, I bake them.
I wanted to leave them on top to show them off. For all their beauty.
I must certainly have eggs on the brain because this is my second quiche this week. Please hang with me here. . these are different, different ingredients. And, of course, have the lovely mini heirloom tomatoes on top. Plus, there’s something so comforting and calming about a quiche. And I need a little comfort and calm this week.
You see, big changes are a coming. Big changes for me and my family. We are moving for my husband’s job. I’m incredibly sad to be leaving Seattle. Incredibly sad. And if I allow myself to get emotional, I will. I am so thankful for the short time we’ve had here in this wonderful city and have met so many fabulous people and friends. And having the chance to attend this workshop before I leave, was so inspiring for me. I’ll tell you guys more once we have all of the final details in place. . . but for now, kick back and enjoy a little comfort and calm with me. . yes?
- 2½ cups all-purpose flour
- 1¼ teaspoon sea salt
- 2 sticks (1 cup) very cold unsalted butter; cubed and immediately added
- ¾ cup cold ice water
- 1-2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 1 cup spinach
- 1 teaspoon fresh thyme (leaves only)
- salt and pepper to taste
- Pinch of nutmeg
- 4 eggs
- ⅓ cup milk
- 1 cup shredded cheese (any kind you want: gruyere, cheddar, mozzarella)
- 3-4 cups mini heirloom tomatoes, sliced
- 4 mini or petite tart baking dishes
- Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still be able to see small pieces or specks of butter in it.
- Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough into 4 and shape into mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 minutes to one hour. Alternatively, you can roll out the dough immediately and place into mini tart dishes. Press down the pastry crust dough into each tart dish, on the bottom and all around the tart dish. Place into the refrigerator until ready to use.
- Preheat your oven to 375 degrees.
- Over medium-high heat, add the olive oil and sauté the mushrooms for about 2-3 minutes. Add the spinach and sauté for another 1-2 minutes, until the spinach is just beginning to wilt. Add the thyme leaves and season with salt, pepper and nutmeg; taste carefully for seasoning. Let cook for another 2 minutes or so and remove from the heat.
- In a medium sized mixing bowl, beat the eggs and add the milk and shredded cheese. Remove the pastry crusts from the refrigerator and prick the dough a few times with a fork. You can also imprint the fork along with outer edge of the crust dough for decoration. Pour in the slightly cooled spinach and mushrooms mixture into each petite tart dish and then cover with the egg mixture until full.
- Arrange the sliced mini heirloom tomatoes on top and bake at 375 degrees for about 30-40 minutes or until golden brown and cooked on top. (Check on the tomato quiche tarts after 25 minutes.) Allow to cool slightly before serving.
Re: the heirloom tomato photo: I usually don’t use the water mark anymore but used it here because I don’t want this photo taken or used without my permission.