Bacon Asiago Quiche Tomato Cups
Inspired by ChinDeep’s Florentine Custard Tomato Souffles
I am coming to the end of my summer tomatoes … I know, it’s November, but I waited for them to ripen. Did you know, those green tomatoes CAN get perfectly red? All you have to do is set them nearby a ripe tomato and they will ripen. So while you can do this with green tomatoes if you so desire, you don’t have to. You can wait till your tomatoes ripen.
So I had four little red tomatoes that I wanted to use up, and when ChinDeep posted her Florentine Custard Tomato Cups, that got me thinking “hey, I should try that”. So I did. Oh, what an awesome idea this is! I mean, it’s like just make little mini quiches, but use the tomato for the crust. No crust prep, no expensive little cups. Just use you tomatoes for the crust. How easy is that?
To be fair, tomatoes don’t “behave” as well as quiche cups do. They are, after all, kinda round and tend to roll around a bit. But you can get them to behave (a bit) if you look for their more “stable” side. Plus, a good garden tomato goes SO good with eggs (and bacon … and cheese) that I didn’t mind that sometimes the filling kinda spilled out a bit. I really did prefer the red tomatoes to the green ones, but encourage you to go ahead and try them both, if you have them, and let me know which you think are best.
- Several small to medium tomatoes (I used 4 small tomatoes sliced in half + 3 little green ones, tops cut off)
- 1 slice bacon, cooked and crumbled
- 1 extra large egg or 2 small ones
- 1/4 cup half & half or lowfat milk (I used fat free half & half)
- Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
- Snipped fresh chives
- About 3 Tablespoons shredded Asiago cheese
- If you have perfectly round tomatoes, you can cut them in half. Otherwise, cut off the tops and scoop out the insides with a grapefruit spoon, taking care to leave a good thick layer of tomato for the "crust". Set the tomatoes, cut side down, on a towel to drain.
- In a bowl or large measuring cup that has a nice pour spout, whisk the egg with the half & half and sprinkle well with seasoning and pepper, then whisk a little more. Add in most of the chives and about half the cheese.
- Use a clean towel (that you don't mind staining with tomato) to pat out any extra moisture in the tomatoes, then set the tomato cups on your baking sheet and carefully pour the egg mixture in, filling each tomato about 3/4 full.
- Top each little quiche with a bit of shredded cheese. Bake at 350 F for about 20 minutes for mini-tomatoes or up to 45 minutes for medium-sized ones or until the egg mixture is set. It should spring back when you touch it and if you insert a knife in the center of the largest one, it should come out clean.
- Sprinkle with fresh chives and serve hot.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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