One of my go to recipes is a tomato tart from King Arthur flour. Some would call it a quiche. It's good for dinner and then reheated for breakfast.
The recipe calls for only tomatoes but I frequently add something else: onions, mushrooms, or bacon or ham.
This time I sauteed some onion and rainbow Swiss chard to put in it with a sliced tomato. The crust is made from white whole wheat flour from King Arthur flour which browns nicely and has a nutty flavor to me.
We had it with our first ear of corn (not pictured) from a local farm stand and the last of the water melon with blueberries Dan picked this morning from our neighbor's blueberry patch.
A glass of merlot rounded out the meal.