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Tomato Quiche Recipe
|Finely chopped onions||1 Cup (16 tbs)|
|Tomatoes||1 Cup (16 tbs), peeled and chopped|
|Eggs||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||1 Cup (16 tbs)|
|Tomatoes||2 Large, peeled and sliced 3/4 inch thick|
|10 inch pie shell/Any whole wheat pie crust||1|
Serving size: Complete recipe
Calories 2598 Calories from Fat 1467
% Daily Value*
Total Fat 165 g253.7%
Saturated Fat 82.4 g412%
Trans Fat 0 g
Cholesterol 891.2 mg
Sodium 3682.3 mg153.4%
Total Carbohydrates 188 g62.6%
Dietary Fiber 12.1 g48.3%
Sugars 35.3 g
Protein 98 g196%
Vitamin A 153.4% Vitamin C 134.8%
Calcium 213.6% Iron 45%
*Based on a 2000 Calorie diet
Uncover the pan and mash the tomatoes; cook uncovered until the mixture, is dry and thick. When done the tomatoes should be completely mashed into the onions. Set aside to cool.
Beat the eggs, milk, and salt together; stir in the grated cheese and cooled tomato mixture.
Line the bottom of the pie crust with the sliced tomatoes ; pour the cheese mixture over.
Bake the quiche at 350°F for 25 to 30 minutes, until a knife inserted in the center comes out clean.
You may serve it at any temperature-from piping hot to cold.