"The belly rules the mind."--Spanish Proverb

Tomato and Basil Quiche Recipe

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This recipe for Tomato and Basil Quiche, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Gunhus
Added: Monday, November 6, 2006


1 Tbl olive oil
1 onion, sliced
1 tomatoes, peeled and sliced
2 Tbl all-purpose flour
2 tsp dried basil
3 eggs, beaten
˝ c. milk
salt and pepper to taste
1 (9 in) unbaked deep dish pie crust
1 ˝ c. shredded Colby-Monterey Jack cheese, divided

Preheat over to 400 degrees. Bake pie shell in preheated over for 8 min.

Meanwhile, heat olive oil in large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper.

Spread 1 c. shredded cheese in bottom of pie crust. Layer onions over cheese and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining ˝ c. shredded cheese. Bake in preheated oven for 10 min. Reduce heat to 350 degrees and bake for 15-20 min. or until filling is puffed and golden brown. Serve warm.




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