from Only in Saskatchewan
This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally in season. The quiche has a savoury tomato basil flavour, and the addition of cornmeal to the crust adds a distinctly light and flaky touch. This recipe is from former Tea Room manager Dennis Helmuth, who operated the restaurant with his sister Joan Yoder for 26 years. It’s a family favourite that they’ve adapted over the years. Serve this as the main event for brunch or lunch, alongside soup, a green salad, or fresh fruit.
MAKES 1 (9-INCH) QUICHE
TIME: 1 HOUR 30 MINUTES
Ingredients:
Crust
¾ cup all-purpose flour
½ cup cornmeal
¼ tsp sea salt
¼ tsp ground black pepper
⅓ cup salted butter, cold and cubed
¼ cup cold water
Filling
2 cups medium-diced Roma tomatoes
4 scallions, diced small, or ½ cup small-diced yellow onion
1 tsp salt
½ tsp granulated sugar
½ tsp dried basil
¼ tsp ground black pepper
1 cup shredded old cheddar cheese*
3 large eggs
1 cup evaporated milk
2 Tbsp all-purpose flour
Directions:
CRUST
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie pan with cooking spray.
2. Place the flour, cornmeal, salt, and pepper in a medium mixing bowl. Stir to combine.
3. Add the butter to the bowl and, using a pastry cutter, cut it into the flour mixture until it becomes crumbly and is well combined and you can see pea-sized pieces of butter. Sprinkle the cold water over top of the mixture, while tossing with a fork. Stir lightly until the mixture forms a ball.
4. Lightly flour a clean surface. Using a rolling pin, roll out the dough until it is ⅛-inch thick and then fit it loosely into the greased pie pan, gently pressing it down. Trim the edges with a knife, fold them over, or flute them.
5. Bake the crust for 10 minutes, and then remove it from the oven and set it aside while you prepare the filling. Keep the oven on.
FILLING
1. Spread the tomatoes evenly around the baked crust.
2. Place the scallions, salt, sugar, basil, and pepper in a small bowl. Stir them all together and then sprinkle the mixture over top of the tomatoes. Sprinkle the shredded cheese evenly over top of everything.
3. Place the eggs, evaporated milk, and flour in a small bowl and, using a fork, whisk them together until there are no lumps. Pour this mixture over top of the grated cheese.
4. Bake the quiche on the center rack of the oven, until the filling is set and the crust is golden brown, 40–45 minutes.
5. Remove the quiche from the oven and let cool for 5 minutes before cutting. Serve immediately.
*A combination of your favourite cheeses can be used for this recipe, to equal 1 cup shredded cheese. Tip: You can prepare the crust and place it in the pie pan in advance and refrigerate, covered with plastic wrap, for up to 1 day prior to baking.
Nada’s Tips & Tricks: If you don’t want to make the crust, purchase the deep-dish crust and continue with the recipe. This version is light and full of flavour…just in time for tomato season!
Excerpted from Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by Station Arts Centre’s Tea Room. Text copyright © 2022 by Naomi Hansen. Photo copyright 2022 © by Garrett Kendal. https://www.touchwoodeditions.com/book/only-in-saskatchewan/
