Tomato Onion Quiche

By calypan

Ingredients

• 1 sheet refrigerated pie pastry
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup sliced sweet onion
• 2 small plum tomatoes, seeded and thinly sliced
• 3 medium fresh mushrooms, thinly sliced
• 1/4 cup shredded Parmesan cheese
• 3 eggs
• 1/2 cup half-and-half cream
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Preparation

Step 1

•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.