Cherry Tomato Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
YIELD: 1 quiche
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
  • Beat eggs with a fork.
  • Beat softened cream cheese.
  • Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
  • Fold in basil.
  • Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
  • Pour custard over and smooth down.
  • Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
  • 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.
  • 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
  • Cool until just warm, or serve at room temperature. It's good cold, too.
  • You probably won't have leftovers; if you do, refrigerate.
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