Farmer's Market Quiche

1 fresh, vine ripe tomato, sliced
1/4 c fresh, chopped chives
1 frozen pie crust, whole wheat
1 3/4 c whole milk
4 eggs
3 oz. herbed goat cheese
sea salt
white pepper

Preheat oven to 425. Spread goat cheese over bottom of pie crust. Bake for 5-10 minutes, or until cheese has started to melt. Remove from oven. Add tomato to pie shell. Beat eggs and milk. (Make sure pie shell is on a baking sheet in case it spills on the way to the oven.) Pour mixture into pie crust. Top with chives and salt and pepper to taste. Bake for 15 minutes at 425. Reduce heat to 325 and continue baking for 30 minutes. Quiche is done when crust is lightly browned and knife inserted in the center comes out clean.

Served with roasted brussels sprouts and roasted fingerling potatoes.

**

The farmer's market was glorious this morning. I had to play it safe with my still-uncooperative palate, so all I netted were some Honey Crisp apples, the fingerlings, some fresh herbs, tomatoes, and garlic. And flowers. My woozie belly was having none of the great bounty of greens or peppers on display. Even the last of the berries-- the farmer saw me looking at them longingly but I couldn't explain.. just, no. Just looking.