Tomato Quiche
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3⁄4 cup flour
- 1⁄2 cup cornmeal
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup shortening
- 5 tablespoons cold water
-
Filling
- 2 cups firm tomatoes, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon pepper
- 1⁄2 cup chopped green onion
- 2⁄3 cup shredded cheddar cheese
- 1⁄2 cup shredded swiss cheese
- 2 tablespoons flour
- 1 cup light cream
- 2 eggs
directions
- Mix first 4 ingredients.
- Cut in shortening until crumbly.
- Add water; stir with fork until dough forms a ball.
- Chill for 30 minutes.
- On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
- Put dough in plate; trim and flute.
- Bake at 375* for 10 minutes; cool.
- Put tomatoes in crust.
- Sprinkle with salt, basil, pepper, onions and cheeses.
- Whisk flour, cream, and eggs until smooth.
- Pour into crust.
- Bake at 375* for 40 minutes, or until set.
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Reviews
-
I really wish I had a digital camera...I would have taken a picture of this. It was absolutely picture perfect. I had to call DH in to see it before I cut it to serve! I just wish it had tasted as good as it looked. The texture was marvelous, but the combination of the tomatoes and basil with the cornmeal in the crust just didn't strike my fancy. :-( I will try this again, but will use a different crust next time. Thank you for sharing this recipe Inez!
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!