by Kathleen Richardson

Created on: July 27, 2008

Pair fresh tomatoes with soft cream cheese and fresh basil to create this tasty summer quiche. With the help of a food processor, you'll easily put together a piecrust that is light and flaky.

TOMATO & CREAM CHEESE QUICHE
(6-8 servings)

Pie Crust ingredients-
1 cup unbleached flour
1 cup whole wheat flour
Pinch of salt
3/4-cup very cold butter, cut into tablespoon sized pieces

9 tablespoons ice cold water

Filling ingredients-
1 large tomato, thinly sliced
1 tablespoon chopped, fresh basil
(or 1 teaspoon dried basil)
8 ounces cream cheese, softened
6 eggs
1-1/2 cups Half'n'Half or light cream
1/2 teaspoon garlic powder
1 teaspoon salt
freshly ground pepper

Place flour and salt in food processor. Process for a few seconds. Add butter and pulse the mixture till everything is the size of peas. Add ice cold water all at once and immediately pulse one to three times, just until mixture comes together. If needed, add more cold water, one teaspoon at a time. Wrap the ball of pie dough in plastic wrap and chill (at least thirty minutes) while you assemble the other ingredients.

Carefully lower the pie dough into a 10" pie pan. Cut off extra dough, leaving a 1" overhang around the edge. Gently tuck the overhang under so that the edge is twice the thickness of the rest of the crust. Using the tines of a fork or your thumbs, push down on the edge all the way around.

Place the tomato slices in the bottom, evenly layering them so they overlap slightly. Sprinkle with fresh or dried basil. Top with dollops (spoonfuls) of softened cream cheese.

Mix eggs, Half'n'Half or light cream, garlic powder, salt and pepper. Slowly pour on top of tomatoes and cream cheese so as not to disturb them.

Place on cookie sheet and bake in a 375-degrees Fahrenheit oven for 50-60 minutes. Remove from oven when top is set. Leave on counter for five to ten minutes before serving to make slicing easier. Wipe off knife after each cut through the quiche.

If you're bringing the whole pie to the table, add to its appeal with a fresh sprig of basil placed on top of the quiche. If you're cutting the quiche in the kitchen, top each slice with a basil leaf.

Optional ~ Before cooking, lay individual basil leaves on top of the pie, where you imagine each slice to be.

*

For a delicious change of pace in any quiche, substitute one of the following crusts:

Mashed potato crust-
Pat seasoned, mashed potatoes into a greased pie pan and add your fillings. Bake in a 375-degrees Fahrenheit oven for 50-60 minutes. Remove from oven when top is

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