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Tomato Quiche Recipe
|9 inch unbaked pie shell||1|
|Onion||1 Large, sliced|
|Grated cheese||4 Ounce (2 Cups, Half Swiss And Half Cheddar)|
|Tomatoes||2 Large, skinned, sliced 1/2 inch thick and drained|
|Whole wheat flour||2 Tablespoon|
|Eggs||3 Small, beaten|
|Half and half||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2623 Calories from Fat 1586
% Daily Value*
Total Fat 181 g277.9%
Saturated Fat 99.2 g496.2%
Trans Fat 0 g
Cholesterol 755.8 mg251.9%
Sodium 3285.9 mg136.9%
Total Carbohydrates 167 g55.7%
Dietary Fiber 13.5 g54.1%
Sugars 34.2 g
Protein 82 g164.4%
Vitamin A 131.1% Vitamin C 120.3%
Calcium 159.6% Iron 35.1%
*Based on a 2000 Calorie diet
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.