Garden Tomato Herb Quiche

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 425°F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350°F.
  • Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
  • Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
  • Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
  • Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.
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