Tomato Onion Quiche

Tomato Onion Quiche

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    sheet refrigerated pie pastry

  • 1

    cup (4 ounces) shredded part-skim mozzarella cheese

  • ½

    cup sliced sweet onion

  • 2

    small plum tomatoes, seeded and thinly sliced

  • 3

    medium fresh mushrooms, thinly sliced

  • ¼

    cup shredded Parmesan cheese

  • 3

    eggs

  • ½

    cup half-and-half cream

  • ½

    teaspoon ground mustard

  • ½

    teaspoon dried basil

  • ½

    teaspoon dried oregano

  • ½

    teaspoon dried thyme

Directions

•Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges. •Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomato. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. •Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.


Nutrition

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