Heirloom Tomato Quiche

• 3 eggs
• 3/4 cup half-and-half
• salt and pepper
• 1 tablespoon olive oil
• 1 cup diced leek (2 leeks)
• 3 heirloom tomatoes, cut into 1/4-inch slices
• 3/4 cup gruyere cheese, grated
• 1 refrigerated ready-made 9-inch pie shell

1. Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
2. Over medium heat, saute leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
3. Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
4. Pour egg mixture into pie shell (Do not overfill). Bake at 350u0b0F for 30-40 minutes, until the edges of the quiche have set.
5. This dish was created by Walmart Mom, Caryn Bailey.
6. Variations.
7. Grilled Asparagus and Leek or Sauteed Spinach and Leek.
8. Tips.
9. Dry out tomatoes while leeks are sauteing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.

eggs, salt, olive oil, leeks, tomatoes, gruyere cheese, pie shell

Taken from www.food.com/recipe/heirloom-tomato-quiche-523433 (may not work)