Tomato Quiche
Recipe: #10762
October 20, 2013
Categories: Tomato, Brunch, Easter, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Fresh Tomatoes, Olives, more
"I make this so many times and when I do it's always enjoyed, this is one of my favorite quiches, if you want to make this a carnivoire meal add in 1/2 pound browned sausage meat or ground beef"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (136.4 g)
- Calories 296.8
- Total Fat - 21.5 g
- Saturated Fat - 11.4 g
- Cholesterol - 131.9 mg
- Sodium - 867.4 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.6 g
- Sugars - 1.1 g
- Protein - 18.4 g
- Calcium - 373.7 mg
- Iron - 0.8 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the pastry into a 9-inch (deep dish) pie plate. Flute the edges.
Step 2
Line pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5 minutes longer; set aside.
Step 3
Place tomato slices onto a clean towel. Sprinkle lightly with salt. Allow to sit for 15 minutes, then gently pat slices with paper towels to remove some moisture.
Step 4
In a large bowl combine the flour, seasoning salt and pepper. Add tomato slice one at a time to flour mix, coat on both sides. Place onto a plate.
Step 5
In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown. Transfer to a plate.
Step 6
In a small bowl, whisk eggs with garlic powder and heavy cream very well; stir in cheddar cheese.
Step 7
Sprinkle olives and onions into partially-baked crust; top with three slices mozzarella cheese, then the tomato slices, then remaining three mozzarella cheese slices. Pour egg mixture over the top.
Step 8
Bake at 375° F (preheated) for 40-45 minutes or until a knife inserted near the center comes out clean.
Step 9
Let stand for 10 minutes before cutting. Yield: 8 servings.
Tips
No special items needed.
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