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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato and Basil Quiche Recipe

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This recipe for Tomato and Basil Quiche is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust for 10-inch quiche pan
1 tsp. olive oil
1 cup chopped onions
1 clove garlic, chopped
3/4 cup shredded Mozzarella cheese
1 cup plum tomatoes, sliced 1/4-inch thick
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 tsp. corn starch
1/4 tsp. pepper
2 eggs
1 egg white
Directions:
Directions:
Preheat oven to 350-degrees. Line quiche pan with crust. In a saucepan heat olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Arrange tomato slices over cheese. Top with basil.
Combine milk, corn starch, pepper and eggs and egg white. Blend until smooth. Carefully pour over tomatoes. Bake 45 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
Personal Notes:
Personal Notes:
Crumbled bacon may be added for extra flavor.

 

 

 

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