Tomato, Bacon and White Cheddar Quiche

Allegro™ Tomatoes add a muted sweetness to this quiche complimenting the natural salt from the bacon. In other words, it's great for brunch.

• 12 Allegro™ Tomatoes, cut in half
• 4 cups of whole milk
• 8 whole eggs
• 1 cup thick-cut, maple-cured bacon, cooked to crisp
• 1/8 cup green onions, chopped
• kosher salt and pepper
• 1 cup white cheddar, grated

Instructions:

1. Oven-dry Allegro™ tomatoes at 300ºF for one hour.
2. Whisk together milk and eggs, season with salt and pepper and add chopped green onions and cooked bacon.
3. In partially baked tart shells, place 3 halves of Allegro™ oven-dried tomatoes. Pour the mixture over tomatoes until just at the top of the shell and bake at 350ºF for 15 minutes.
4. Sprinkle quiche with white cheddar and return to oven for additional 10 minutes until set.
5. Let cool and serve with your favorite Windset Farms™ warm bowl of soup or fresh crisp salad.

For this quiche you can either use a pre-made tart shell or make your own piecrust. I choose to make my own and I also like to make as individual quiches.