love and quiches tomato herb quiche
(1 rating)
This recipe is one that I created for the Crisco All American Baking Celebration. It won first place at my local fair and then went on to win in my region so I was able to be in the cook off. I hope you enjoy it.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For love and quiches tomato herb quiche
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1single pie crust
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1/2 tspgarlic salt
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1egg beaten
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5thin slices sweet onion
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1/4 colive oil, light
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1 Tbspolive oil, light
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1 cshredded mozzarella cheese
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2 cloosely packed fresh basil leaves
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1/2 tspsalt
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1/2 tspground pepper
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1garlic clove halved
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4eggs
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1/2 chalf and half
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1/2 cricotta cheese
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1/2 cfresh grated parmesan cheese
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1 Tbspfresh grated parmesan cheese
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6-8 slicethin sliced tomato
How To Make love and quiches tomato herb quiche
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1For crust, prepare using store bought or your own recipe, adding garlic salt to flour mixture if you are making your own crust. Roll and press crust into 9-inch quiche dish or pie plate. Brush edge of pie crust with beaten egg. Bake 10 minutes or until set and lightly browned. Cool while preparing filling. REDUCE OVEN TEMPERATURE TO 350ºF. For filling, cook and stir onion in 1 tablespoon oil in small skillet on medium heat until softened. Spoon into cooled baked pie crust. Sprinkle with mozzarella cheese. Combine remaining 1/4 cup oil, basil, salt, pepper and garlic in blender. Blend at high speed until smooth. Beat 4 eggs in large bowl at medium speed of electric mixer until foamy. Reduce speed to low. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust. Bake at 350ºF for 20 minutes. Remove quiche from oven. Top with tomato slices. Return quiche to oven. Bake 30 minutes or until center is firm. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold. Refrigerate leftovers.
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