Pink peppercorn, heirloom tomato and basil quiche

A quiche is a good thing to have around, it’s a crowd-pleaser and a great pinch-hitter for any meal.

I love the zip and zing of the bejeweled pink peppercorns sprinkled throughout the quiche and pressed into the crust. I kind of put them in//on everything.

Extra bonus: it all makes me think of the approaching fall colors and the bright ruby maple leaves coming our way.

Tips: Some prefer it hot, but I tend to like quiche cold, with a side of crunchy frisee salad topped with a hearty vinaigrette. Of course, serve it however you prefer.

{more seasonal quiche ideas here, with chanterelles & thyme..}

Pink peppercorn, heirloom tomato and basil quiche

You’ll need:

• a handful of pink peppercorns, lightly crushed
• for pastry: 2 cups AP flour+ 1 1/3 sticks of butter (about 150g)+1 egg+2 T cold milk+pinch of salt
• 3 eggs
• 1/2 cup milk
• 1/3 cup heavy cream
• 1 cup grated cheese (I used a mozzarella and parmesan mix)
• about 6-8 small heirloom tomatoes, halved
• salt, pepper
• 1/3 cup basil leaves, torn

1. In a food processor, pulse together flour, butter, and salt until the mixture resembles cornmeal. Add egg and milk and process just until dough forms. Turn out onto a floured surface and knead lightly to form a ball.

Cover with plastic wrap and refrigerate for at least 30-40 minutes.

2. Preheat oven to 350F. Roll out the dough to about 1/4 of an inch thickness and place in a tart pan. Crimp the edges and prick the crust with a fork. Refrigerate for another 30 minutes before blind baking, using baking weights or beans, for 20 minutes.

3. In the meantime, whisk together eggs, heavy cream, milk, and cheese. Season with salt and pepper.

4. Take quiche shell out of the oven and lower the temperature to 325F. Pour filling into the shell. Place tomatoes and half of the torn basil leaves on top.

5. Bake for another 30-35 minutes until filling is set in the middle.

Top with more basil leaves and a little more cheese, if desired.