Tomato Quiche

By mirelsonp

Yield 6-8 servings.

Ingredients

• Crust:
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/3 cup shortening
• 4 to 5 Tbsp cold water
• Filling:
• 2 cups chopped plum tomatoes
• 1 tsp salt
• 1/2 tsp dried basil
• 1/8 tsp pepper
• 1/2 cup chopped green ions
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 2 Tbsp all-purpose flour
• 2 eggs
• 1 cup evaporated milk

Details

Servings 6

Preparation

Step 1

1. In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

2. On a lightly floured surface, roll out dough to fit a 9-inch pie plate; transfer pastry to plate. Trim to 1/2 inch beyond edge of plate; flute edges. Bake at 375 degrees F for 10 minutes. Cool completely.

3. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.

4. Bake at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.