Avocado and Tomato Quiche

By foodiva

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into cubes and chilled
• 3/4 cup milk
• 7 eggs
• 1/2 cup cream (or just use milk)
• 2 teaspoon salt
• 2 teaspoon peper
• 1/2 teaspoon ground coriander
• 5 medium tomato, peeled and remove seeds from half
• 1 avocado, peel and pit removed, and flesh sliced
• 1 cup sharp cheddar, shredded
• 2 teaspoons cilantro, chopped

Details

Servings 8
Adapted from mycupisfull.com

Preparation

Step 1

Instructions
For the crust, combine the flour, baking powder and salt in the bowl of a food processor and pulse several times to mix the dry ingredients.
Next, add the cold butter cubes and pulse until the butter is about the size of lentils.
Finally, add the milk and pulse 3-4 times until the dough just begins to clump together.
Pour the mixture out onto a large piece of plastic wrap and knead slightly to help it stick together. (Note: if it's too dry to hold together in a ball, add some more drops of milk)
Wrap up the dough in a flat disc and place it in the fridge to chill for approximately 30 minutes.
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the eggs, cream, salt, pepper and coriander until combined.
Roll out the pie dough into an 11 inch circle and place in a 9 inch pie plate, crimping the edges however you like.
Next, layer slices of tomato topped by avocado slices, topped with chopped cilantro, repeating until everything it has been used up.
Pour the egg mixture over the layered veggies, and finish with the cheese scattered across the top.
Bake at 350 degrees until a knife inserted into the center comes out clean... The cooking time may vary wildly depending on how juicy your tomatoes are, and the type of pie plate you use, so start with 30 minutes and then check routinely as the center begins to look firm.

Instructions