Tough work, it is, to be human. As much as you can build security and stability into your life, the seasons will always come to shake these up… just when you’re getting used to going outside without a coat.
The only way out of one season is to go through it.
Part of our responsibility is to embrace the season. This will allow us to go into experiences like Labor Day, without regret. The only way to exit a season with ease is to go through it. We have within our arsenal an ability to embrace, and immerse ourselves in all that is summer. Plant the tomatoes, walk barefoot, run through a sprinkler, and then figure out new creative way to use those tomatoes. Any other way will lead to a sense of loss… and then you’ll be behind for Fall, and miss out on that, and so on and so on. Summer. The absolute best part of summer is gathering arm loads of sun ripened tomatoes. Here’s a beautiful, delicious and simple way to eat them for breakfast, lunch and dinner.
Embracing a season is the only way to truly accept its passing… and move to the next. Saute onions and garlic in oil.
Grease pie plate, and add onion and garlic.
Slice tomatoes and basil until it just covers the bottom of the pie plate — if you want to use more tomatoes than that, seed the tomatoes to keep the quiche from getting soggy.
Add fresh basil, but reserve some basil to add later, after the pie comes out of the oven.
Beat four eggs, and add a bit of cream or milk.
Add about a cup of cheese of your choice — mozzarella, goat, feta, Parmesan?
Pour this on top of the tomato/basil/onion mixture in the pie plate.
Add salt and pepper.
Bake at 350 degrees F, until eggs are set.
Sprinkle with remaining basil.
I confess… I took one small tiny bite when it came out of the oven, and I had to stop myself from hiding the whole thing to keep for myself.