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I made this for dinner tonight. I do all kinds of quiche variations, and it's something my family always loves. When I am in a hurry I skip the crust, that makes if very quick and easy. Tonight I found a tomato tart recipe in my new Country Gardens magazine and used some of the ingredients for it in my quiche. 2 single pie crusts (I use soft white wheat flour to make mine, it turns out flaky and good) Bake the crusts at 450 degrees for 5-7 minutes. While they are baking: Slice 3-4 tomatoes into wedges, lay on paper towels to drain. Mix in bowl: 1 1/2 cups loosely packed fresh basil, finely chopped 3 cloves garlic minced 1 c. mayonnaise(this is the new part, I had never put it in before) 1 c. shredded parmesan cheese (if you don't use the mayo you can just stir other ingred. into the eggs.) Beat 14 eggs with salt and pepper. Spread half of mayo mix in bottom of each crust. Lay tomato wedges on top of that as close as you can get them. Pour half of eggs in each crust. Sprinkle more grated parmesan on top. Bake at 375 degrees for 25-30 minutes. Sometimes I take it out and cut it into pieces at 25m, and if it seems runny inside I will put it in for the extra 5. For variations you can use anything for the filling. Bacon, sausage, zuchini, onion, broccoli(one of my kids favorites), you name it. I like mine best with just veggies no meat. Oh, can't forget fresh spinach, yuuuummm, or swiss chard. I always put garlic and basil, salt and pepper. Ya know, I bet it would be really good with green tomatoes. I'll have to try it! Enjoy! Amy Deuteronomy8:3b......people need more than bread for their life; real life comes by feeding on every word of the Lord. |
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Posted by Anonymous
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