Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Whew! We’ve been off track around here a little bit because last weekend we were away at a baby shower! <3 Things are moving fast, now – I can’t believe in three months we’ll be holding two sweet little babies! At the same time, it can’t come soon enough.
I was reminded at my baby shower in Kansas how much I appreciate a good quiche – which makes sense. The fat and protein from eggs and milk is high on the list of recommend foods for pregnant gals. And it’s definitely what I crave (Something I have learned – our bodies know what we need. It’s kind of amazing).
I wanted more quiche – I seriously have been craving it since the day we left Kansas – but not so much more that we were going to get sick of it in a few days. So I decided to make a miniature version – perfect for easy breakfast and lunch reheats, too.
This recipe makes right around 12 muffin-sized quiches. For us, it was perfect to eat three with a big salad on the side. Something with a little acidity to it is a perfect balance to the buttery, flaky goodness.
They’d also make a really easy party bite!
These are vegetarian as-is, but if you wanted to throw in some bacon crumbles, I would not be opposed. Just cook 2-3 strips, finely chop and add them right in with the leeks and custard.