Fried Green Tomato Quiche

I had an old friend request my favorite Fall quiche recipe on Facebook, but as a total newbie, I managed to write the whole thing and immediately lose it into the internets, so let's give this another try closer to my comfort zone.

This delectable, once-a-year treat comes courtesy of the lovely Molly Katzen and my pal Jennifer who gave me Molly's Sunlight Cafe Cookbook some years back.  It's so good, I purposefully pick many of my toms early!

The perfect Sunday breakfast, lunch, or dinner.

Fried Green Tomato Quiche

Preheat oven to 375.

Use 2-3 slicing tomatoes for this.  Cut into 1/2 inch slices and don't use the ends.  Spread out over a cutting board or other work surface.  Brush both sides with olive oil.

Pour about 1/3 - 1/2 C polenta and about 1/4 tsp salt onto a dinner plate. 

Place a large saute pan over medium/medium-high heat and pour in a generous 2 TBS olive oil.

When the oil is hot, dredge the tomatoes in the polenta, pressing down to ensure coverage.  Gently place the slices in the oil and cook, flipping once, until the polenta begins to brown.  Remove to a wire rack to keep the tomatoes crisp.

Now, using a roll-out pastry crust or your favorite homemade recipe, line a pie pan with unbaked crust.

Sprinkle 1 C grated sharp cheddar cheese over the crust.

Cut the fried green tomatoes in half and layer over the cheese, overlapping them.

Whisk together 3 farm fresh eggs and 1 C whole or 2% milk (don't use anything leaner) with a healthy pinch of salt, a few grinds of pepper, and a dash or cayenne or tabasco sauce.

Pour the milk mixture gently over the tomatoes and bake in the oven for 35-40 minutes.  Allow the quiche to rest for 10 minutes then serve.  YUM!!!