Tomato Quiche

A delicate crust and a lovely filling make this a favorite!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3⁄4 cup flour
• 1⁄2 cup cornmeal
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup shortening
• 5  tablespoons cold water

• Filling

• 2  cups  firm tomatoes, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon pepper
• 1⁄2 cup  chopped green onion
• 2⁄3 cup  shredded cheddar cheese
• 1⁄2 cup  shredded swiss cheese
• 2  tablespoons flour
• 1  cup  light cream
• 2  eggs

Directions

1. Mix first 4 ingredients.
2. Cut in shortening until crumbly.
3. Add water; stir with fork until dough forms a ball.
4. Chill for 30 minutes.
5. On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
6. Put dough in plate; trim and flute.
7. Bake at 375* for 10 minutes; cool.
8. Put tomatoes in crust.
9. Sprinkle with salt, basil, pepper, onions and cheeses.
10. Whisk flour, cream, and eggs until smooth.
11. Pour into crust.
12. Bake at 375* for 40 minutes, or until set.