Heavenly Quiche

One of my favorite dinners growing up was quiche. It was made with a nutty whole wheat crust in a deep baking dish. Back then I think I loved quiche mostly for the pastry, but these days I love every little morsel. 

I always put a thick layer of grated cheese on the bottom, and use lots of fresh herbs. This quiche I kept simple with sharp cheddar, plum tomatoes, lots of garlic, and basil. 

I use Mark Bittman's Flakey Pie Crust found in How to Cook Everything. I think this crust resembles a shortbread in flavor. It is heavenly.