Summer tomato and tuffle pie

Rich ripe tomatoes and creamy egg filling with earthy black truffle in a crisp crustIn the dog days of summer when tomatoes are at their ripest, I cannot resist a good tomato pie. This one is luxe with truffles. I make my own rich pâte brisée, but use whatever crust you prefer – even a store-bought one.

You can bake this ahead and reheat it, or serve it at room temperature with a salad for light summer meal. This is a light version of a quiche with two percent milk or skim milk, and using very little cheese. The flavour comes from the ripe tomatoes and truffles. It is also tasty without the truffles if you do not have them or care for them. Omit the optional bacon for a sophisticated vegetarian option.
Preheat your oven to 425F/218C
Filling for a small tart shell (shown)
3 eggs beaten in 2 cup measuring cup plus enough 2 percent or skim milk to make 1½ cups total.
Add 1tsp truffle or regular salt
Fresh pepper to taste
Add two heaping spoonfuls of truffle slices or truffle carpaccio in oil, or substitute a ½ cup cooked mushrooms with a 2 tsp of truffle oil.
Filling for an average tart shell:
4 egg beaten, plus enough 2 percent milk to make 2 cups total.
Grate enough Swiss or cheddar cheese to lightly cover the bottom of your pastry.
Chop and sauté, but do not brown, ½ medium onion.
Cool the onion slightly, and add it to the cheese
Top the cheese with two sliced ripe tomatoes. Arrange attractively. For a large shell, use three tomatoes.
Add one slice of crisp crumbled bacon – optional.
Bake at 425F/218C for 10 minutes then reduce oven to 325F/165C and bake for 40 more minutes.
Cool slightly and serve, or let cool to room temperature and serve.