Cheese And Tomato Quiche Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 9 inch unbaked pastry shell1
 Seasoning mix1 1⁄2 Ounce (1 Envelope, French's Sloppy Joe)
 All purpose flour1⁄4 Cup (4 tbs)
 Firm tomatoes4 Medium
 Oil3 Tablespoon
 Eggs2 , lightly beaten
 Ricotta cheese2 Cup (32 tbs)
 Shredded mozzarella cheese2 Cup (32 tbs)
 Paprika1 Teaspoon (French's)

Nutrition Facts

Serving size: Complete recipe

Calories 3487 Calories from Fat 2140

% Daily Value*

Total Fat 243 g374.4%

Saturated Fat 115.8 g579%

Trans Fat 0 g

Cholesterol 850.9 mg

Sodium 5156.1 mg214.8%

Total Carbohydrates 180 g60%

Dietary Fiber 8.6 g34.5%

Sugars 27 g

Protein 135 g270%

Vitamin A 218.5% Vitamin C 185.5%

Calcium 226.6% Iron 48%

*Based on a 2000 Calorie diet


Prick pastry shell generously with fork.
Bake at 425°F.for 5 minutes.
Reduce oven temperature to 375°F.
Combine seasoning mix and flour on piece of waxed paper.
Slice tomatoes and dip in flour mixture, coating both sides.
Brown lightly in oil in large skillet.
Stir together eggs, ricotta, and any remaining seasoned flour.
Alternate 2 layers each of tomatoes and ricotta mixture in pastry shell.
Sprinkle with mozzarella cheese and paprika.
Bake at 375°F. for 25 minutes, until puffed and deep golden brown.