"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Tomato Quiche Recipe

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This recipe for Tomato Quiche, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Arney Huffman
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
c. cornmeal
tsp. salt
1/8 tsp. pepper
1/3 c. shortening
4-5 T. cold water
FILLING:
2 c. chopped plum tomato
1 tsp salt
tsp dried basil
1/8 tsp. pepper
c. chopped green onions
c. shredded cheddar cheese
c. shredded Swiss cheese
2 T. all-purpose flour
1 c. evaporated milk
2 eggs

Directions:
Directions:
In a bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to in. beyond edge of plate; flute edges. Bake at 375 for 10 minutes. Cool completely. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions, and cheeses. In a bowl, whisk flour, milk and eggs until smooth. Pour over filling. Bake at 375 for 40-45 min or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Personal Notes:
Personal Notes:
It is best to make the crust ahead of time. I made four for my Sunday School class. I made the crusts the night before and after they cooled, I slipped them in a plastic bag till morning. I also chopped and shredded the rest. The pies went together really easily and were a total hit. YEAH!

 

 

 

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