putting tomatoes in quiche?

x-no-archive: yes

Not quite the same thing, but I put tomatoes in omelets and I do both seed them and saute them. Very
often, they are Roma tomatoes. The skins come off and I pick those out. I get this sort of reduced
tomato essence which gives the eggs a rosy glow. It's kind of a pain, though, and I don't know what
they'll do to your quiche, texture-wise.

Naomi D.

In article <[email hidden]>, "Rona Yuthasastrakosol"

Quoted message said:

I'm making a quiche-type of dish (cheap and easy!) and wanted to add fresh tomatoes. I'm assuming I
need to seed them first so they won't make the quiche soggy. Should I cook them a bit, too? They're
roma tomatoes, if that makes a difference. I'll be sauteeing some red peppers, anyway so it would
be easy to add the tomatoes to that. The recipe calls for 2 or 3 eggs (I'm typing this from memory,
my amounts may be way off), 1 cup cheese, 1/2 cup mayonnaise, 2 tbs. flour and 1/2 cup cream. Would
the flour help soak up any excess liquid (I know it's just a teeny amount of flour, but I'm not
well versed in the food science side of things so I don't know :-))

What do y'all think? Or should I just leave the tomatoes out of the quiche, and use them as a
garnish or in a salad?

I honestly don't think what you've described is quiche. Quiche is an egg custard baked in a pastry
shell... folks prepare all sorts of fercocktah variations... so no reason you couldn't present yours
with a tomato garnish... although I'd garnish with rehydrated sun dried tomatoes rather than fresh.

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Rona Yuthasastrakosol said:

I'm making a quiche-type of dish (cheap and easy!) and wanted to add fresh tomatoes.

I've eaten (but never prepared) a quiche w/tomatoes. Very wet. Tasted ok, though! Would a thick
tomato sauce do instead?

-j.

Rona Yuthasastrakosol said:

I'm making a quiche-type of dish (cheap and easy!) and wanted to add fresh tomatoes. I'm assuming I
need to seed them first so they won't make the quiche soggy. Should I cook them a bit, too? They're
roma tomatoes, if that makes a difference. I'll be sauteeing some red peppers, anyway so it would
be easy to add the tomatoes to that. The recipe calls for 2 or 3 eggs (I'm typing this from memory,
my amounts may be way off), 1 cup cheese, 1/2 cup mayonnaise, 2 tbs. flour and 1/2 cup cream. Would
the flour help soak up any excess liquid (I know it's just a teeny amount of flour, but I'm not
well versed in the food science side of things so I don't know :-))

What do y'all think? Or should I just leave the tomatoes out of the quiche, and use them as a
garnish or in a salad?

Thanks!

rona

I've never put tomatoes in a quiche, but I do enjoy Italian plum tomatoes sliced thin and fanned out
on top. When I do this I usually toss a little grated Romano on top, and make the custard with a
little sliced Italian sausage, some red bell peppers, and I then I use Mozzarella and provolone for
the cheese. I have NEVER heard of a quiche that contains mayonnaise. Very strange.

"Rona Yuthasastrakosol" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm making a quiche-type of dish (cheap and easy!) and wanted to add fresh tomatoes. I'm assuming
I need to seed them first so they won't make the quiche soggy. Should I cook them a bit, too?
They're roma tomatoes, if that makes a difference. I'll be sauteeing some red peppers, anyway so
it would be easy to add the tomatoes to that. The recipe calls for 2 or 3

eggs

Quoted message said:

(I'm typing this from memory, my amounts may be way off), 1 cup cheese,

1/2

Quoted message said:

cup mayonnaise, 2 tbs. flour and 1/2 cup cream. Would the flour help soak up any excess liquid (I
know it's just a teeny amount of flour, but I'm

not

Quoted message said:

well versed in the food science side of things so I don't know :-))

What do y'all think? Or should I just leave the tomatoes out of the

quiche,

Quoted message said:

and use them as a garnish or in a salad?

I think that fresh tomatoes would make it too wet. If you must use them, I would seed them, sprinkle
with kosher salt, and let them sit in a colander to drain for an hour of so to remove as much
moisture as possible. A better alternative would be to slice them, brush them with some olive oil,
season with salt and pepper and roast them in the oven at 300F for about an hour. That would
evaporate much of the liquid, concentrate the flavor, and make them sweeter.

Naomi Darvell said:

x-no-archive: yes

Not quite the same thing, but I put tomatoes in omelets and I do both seed them and saute them.
Very often, they are Roma tomatoes. The skins come off and I pick those out. I get this sort of
reduced tomato essence which gives the eggs a rosy glow. It's kind of a pain, though, and I don't
know what they'll do to your quiche, texture-wise.

Naomi D.

Hey Naomi!

If you peel the tomatoes prior to putting them into your dishes, it is less of a pain than removing
the cooked skins afterwards, and is really easy. Sometimes I'll even peel them before using them
fresh as a side dish with avocado.

Boil some water on the stove and using a slotted spoon, insert the tomatoe in the boiling water and
time for about 15 seconds.

Run under cold water and the tomatoe peel practically falls off.

This is also the same process you'd use for canning tomatoes. :-)

K.

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"Rona Yuthasastrakosol" <[email hidden]> wrote in message
"]news:[email hidden]... <snip>

Quoted message said:

What do y'all think? Or should I just leave the tomatoes out of the

quiche,

Quoted message said:

and use them as a garnish or in a salad?

<replying to my own post so I don't clutter up the ng with "Thank you"s>

Thanks y'all! I left the tomatoes out of the quiche-type of dish. I'm lazy so I didn't want to
deseed, salt them, drain them, etc. as Vox Humana suggested and I definitely didn't want it to be
soggy! Sun-dried tomatoes would have been a nice addition, as would the Romano cheese and Italian
sausage (yum!). Next time I'll try it with those. I ended up making one with bacon, onions (that I
had sort of caramelized--the lazy way--earlier for some soup) and red peppers and the other with
asparagus. I was wary of the mayonnaise addition, but I couldn't even tell it had mayonnaise in it.

Someone from work gave me the recipe and claimed it was the best quiche-type dish she'd ever had. It
wasn't bad, but it wasn't the best. The original recipe called for tuna and green onions (maybe it
was a tuna salad quiche?) but for some reason, that combination really didn't appeal to me. I think
if I had used those, I really wouldn't have liked it! I would probably make it again for work
people. It was cheap and easy, and I can think of a lot of Prairie folks who would have loved it!

Thanks again!

rona

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Rona Yuthasastrakosol saw Sally selling seashells by the seashore and
told us all about it on Sun, 21 Dec 2003 15:27:16 -0600:

Quoted message said:

I'm making a quiche-type of dish (cheap and easy!) and wanted to add fresh tomatoes. I'm assuming I
need to seed them first so they won't make the quiche soggy. Should I cook them a bit, too? They're
roma tomatoes, if that makes a difference. I'll be sauteeing some red peppers, anyway so it would
be easy to add the tomatoes to that. The recipe calls for 2 or 3 eggs (I'm typing this from memory,
my amounts may be way off), 1 cup cheese, 1/2 cup mayonnaise, 2 tbs. flour and 1/2 cup cream. Would
the flour help soak up any excess liquid (I know it's just a teeny amount of flour, but I'm not
well versed in the food science side of things so I don't know :-))

What do y'all think? Or should I just leave the tomatoes out of the quiche, and use them as a
garnish or in a salad?

They WILL make it soggy, but they taste great. One way to lessen the sogginess is to prepare the
quiche and then lay the sliced tomatos on top so they'll dry out a bit more while it's cooking. If
you mix chopped tomatoes into the quiche it'll be a lot wetter...

~Karen AKA Kajikit

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