Bacon and Tomato Quiche was an idea that popped into my head when I was being all amazed at the fact that I have too many homegrown tomatoes on hand--a great problem to have, no? I don't have such a glut of them that I need to can them, just enough that I need to think of new ways to use them so that none are wasted.
(Makes one 6- to 7-inch quiche)
1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
3 slices (about 3 ounces) bacon (I use organic uncured), cut into 1/4-inch-wide slices
2 Sprinkle 3 tablespoons buttermilk over flour mixture while stirring with large fork. Add a little more, if needed.
3 Turn dough out onto a piece of plastic wrap and flatten slightly into an inch-thick disk; double wrap; refrigerate for 1 hour. May be frozen for up to a month; defrost, wrapped, in the refrigerator.
4 If dough is thoroughly chilled, let it stand at room temperature for 10 to 15 minutes before rolling. Don't throw out the piece of plastic wrap; you'll be using it again. Butter a 6- to 7-inch pie plate. On lightly floured surface, roll out disk to an 11- or 12-inch circle about 1/8 inch thick. Place pastry in pie plate, being careful to not stretch the dough. Crimp the edge. Prick the bottom and sides of the crust all over with a fork. Cover loosely with that reserved square of plastic wrap and refrigerate* for 30 minutes. During last 15 minutes, preheat oven to 375 degrees. Bake the thoroughly chilled crust for 20 minutes.
5 *While pie shell is chilling and then baking, prepare filling. In skillet, sauté the bacon pieces until slightly crisp; drain on paper towel. Pour most of fat out of the skillet and sauté the onions for 5 minutes.
6 Remove par-baked pie shell from the oven; reduce the temperature to 350 degrees. In small bowl (I use a 1-quart glass measure), combine eggs, milk, parsley, salt, pepper and red pepper flakes. Scatter a third of the cheese over the crust, then the onion and half the tomatoes, half the remaining cheese, the bacon and remaining tomatoes, half the remaining cheese. Pour in the filling, and sprinkle with remaining cheese. Decorate the top with some patted-dry thin slices of tomato.