I didn’t dress this up as much as I had planned – but that was because the first thing I did was cut my thumb on that mandolin I was using to slice the tomatoes… you know – right after I thought to myself… ‘gee ya better be careful’. One of these days I’ll learn to just stop when I have those thoughts and walk away… far away! I have scars to prove that it would be prudent to do so.
Anyhoo – not a bad cut - but anything on the edge of your thumb is an annoyance.
I kept it simple - I was aiming for a mexican flavor so used some corn tortillas and green chilies. We will dress it up when we serve it tonight… some nice salsa (homemade of course) and avocado and sour cream…. mmmmm, mmmm!
Basic ratio for making a quiche type dish is to use 1 egg per half cup of milk or cream. When I’m using tomatoes I add a little more egg. For this 9 x 13 pan I used 6 eggs and started with 2 cups of cream. I added a little more milk (maybe a half cup) around the edges as it wasn’t quite as high as I wanted the liquid level. Sometimes you have too much liquid and other times you don’t have enough… life is like that sometimes!
My youngest is coming in by train from MA to visit this long weekend… I’m going to make her make the salsa today! And maybe do some weeding in my garden too! She’ll spend some time finishing up a woodworking project with her father and she and I will spend some time running around Antique shops!
Oh and I’ll make her go out and pick the tomatoes while she’s here…