A delightful and easy tomato quiche recipe, perfect for a 'tomato girl summer'. This quiche features a crisp pie crust filled with Dijon mustard, fresh mint, shredded Gruyere cheese, sliced tomatoes, and a creamy egg custard.
Line pie plate with crust and place in freezer for 30 minutes. Preheat oven to 350°. Carefully push out the seeds and water from tomato slices and drain; then pat dry. Remove crust from freezer and spread mustard over the bottom of pie shell; sprinkle with chopped mint. Top with cheese, then tomato slices. In a small bowl, beat together eggs, cream, salt, pepper and garlic powder. Pour over tomatoes. Bake 30-40 minutes, or until pale gold and custard is set. Let cool 10 minutes, then slice and serve.
