Bacon And Mozzarella-Stuffed Tomatoes Upgrade This Light & Filling Quiche
It's not just the Italians who love a tomato mozzarella dish like caprese salad. The fruity sweetness of the tomato pairs perfectly with the mild taste of the smooth cheese, and while the combination is delicious, it's really more of an appetizer and doesn't always completely fill you up. The solution to all your problems can be found in the following recipe:
- 7 tomatoes
- 7 oz cream cheese
- 5 eggs
- 6¾ oz milk
- 3½ oz bacon, cut into small pieces
- 3 oz shredded cheese
- salt & pepper
- 1 shortcrust pastry
- 28 mini mozzarella balls
1. Cut the tops off the tomatoes and hollow out the insides with a spoon.
2. Mix the cream cheese, eggs, milk, bacon bits, and the shredded cheese of your choice together and season everything with salt and pepper.
3. Place the shortcrust pastry in a 12-13 inch rounded quiche pan / tart pan / pie pan and pierce the bottom with a fork several times. Bake the crust for 15 minutes at 320°F.
Tip: To make your own pastry crust: knead together 9 oz flour, 5 oz cold butter, 1 egg, and a pinch of salt. Form a dough ball and wrap it in plastic wrap for 30 minutes before rolling it out.
4. Evenly space out the hollowed-out tomatoes in the pan and fill each tomato with 4 mini mozzarella balls. Pour the liquid quiche mixture over the crust, around the tomatoes, and bake for 30 minutes at 340°F.