Cherry Tomato Quiche

Best made in summer with the freshest tomatoes and basil. It is so good, you'll make it often.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 quiche

Ingredients

• 1  pie crust, from refrigerator dept. at grocery store
• 1⁄2 cup fresh basil, chopped and packed into measuring cup
• 2  eggs
• 8  ounces cream cheese
• 1  tablespoon lemon juice
• 6  tablespoons butter, soft
• 1⁄2 cup sour cream
• 12  ounces cherry tomatoes, cut in half or 1  large tomatoes, peeled, seeded, and chopped large

Directions

1. When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
2. Beat eggs with a fork.
3. Beat softened cream cheese.
4. Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
5. Fold in basil.
6. Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
7. Pour custard over and smooth down.
8. Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
9. Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes.
10. 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
11. Cool until just warm, or serve at room temperature. It's good cold, too.
12. You probably won't have leftovers; if you do, refrigerate.