Tomato Quiche Recipe
Ingredients
| Unbaked pie shell | 1 9 inch | |
| Onion | 1 Large, sliced | |
| Butter | 4 Tablespoon | |
| Cheddar Cheese | 2 Cup (16 tbs), grated | |
| 2 large tomatoes, skinned, sliced 1/2 inch thick and drained | ||
| Whole wheat flour | 2 Tablespoon | |
| Basil | 2 Teaspoon | |
| Eggs | 3 Small, beaten | |
| 1/2 cup half and-half | ||
| Salt, pepper to taste | ||
Directions
Preheat oven to 400°F.
Make pie shell according to preferred recipe.
Bake shell in preheated oven for 8 minutes.
Meanwhile, saute onion in butter until soft, but not brown.
Put 1 1/2 cups cheese in pie shell, topped with sauteed onion.
Sprinkle tomato slices with flour and basil and saute them for 2 minutes—1 minute on each side.
Arrange them on top of onion and cheese.
Combine eggs and half-and-half and pour over tomatoes.
Salt and pepper to taste.
Sprinkle remaining 1/2 cup cheese over top of quiche.
Bake for 10 minutes in preheated oven, then turn heat to 350°F.
and bake 15 to 20 minutes longer or until set.
Make pie shell according to preferred recipe.
Bake shell in preheated oven for 8 minutes.
Meanwhile, saute onion in butter until soft, but not brown.
Put 1 1/2 cups cheese in pie shell, topped with sauteed onion.
Sprinkle tomato slices with flour and basil and saute them for 2 minutes—1 minute on each side.
Arrange them on top of onion and cheese.
Combine eggs and half-and-half and pour over tomatoes.
Salt and pepper to taste.
Sprinkle remaining 1/2 cup cheese over top of quiche.
Bake for 10 minutes in preheated oven, then turn heat to 350°F.
and bake 15 to 20 minutes longer or until set.
Chef
