Tomato Quiche

1 unbaked 9 inch pie shell
1 cup shredded Swiss cheese, 4 oz
8 large ripe tomatoes, peeled, seeded and chopped
1 small onion, finely chopped, 1/4 cup
1/4 teaspoon leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 cup light cream or half and half
1 teaspoon sugar
2 teaspoons dried basil

Prick pie shell with fork and bake in preheated 450° oven for 12 minutes or until golden. Cool slightly and sprinkle with cheese.

Put tomatoes in large skillet. Add onion, thyme, basil, salt and pepper. Cook, stirring occasionally until very thick puree, about 30 minutes.

Lower oven to 375°.

Beat eggs and gradually add cream. Add sugar and tomato mixture; pour into baked pie shell. Bake at 375° until set, about 40 minutes. Let cool 10 minute before cutting.

Garnish with sautéed tomato slices if desired.

Serves 6

Cooking with Basil

Cooking with Basil

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