Make this with fresh eggs from my chickens, fresh veggies and herbs from my garden. Wow! 
FRESH TOMATO AND BASIL QUICHE
Ingredients:
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded part-skim 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 teaspoons cornstarch
1/4 teaspoon fresh pepper
2 eggs plus 1 egg white
One 17-ounce package refrigerated breadstick dough or 1 pie crust to
fit 10-inch quiche pan
Prepare crust or use breadstick dough to line quiche pan. Spray non-
stick pan with cooking spray; add oil and saute onion and garlic for
8 minutes until slightly brown. Spread onion mixture on bottom of pie
crust. Sprinkle with cheese. Arrange tomato slices over cheese; top
with basil. Combine milk, cornstarch, pepper, and eggs. Process in
blender until smooth. Pour over tomatoes. Bake at 350 degrees for 45
minutes or until knife inserted 1 inch from center comes out clean.
Let stand for 10 minutes.
Serves: 6 |
