This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
Recommended: 60 Sneaky Ways to Eat More Vegetables
- 6 medium fresh mushrooms, thinly sliced
- 2 teaspoons canola oil
- 1 sheet refrigerated pie pastry
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup sliced sweet onion
- 3 medium plum tomatoes, seeded and thinly sliced
- 1/2 cup shredded Parmesan cheese
- 6 eggs
- 1 cup half-and-half cream
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of 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 half of the Parmesan cheese.
- In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese.
- Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Italian Tomato Onion Quiche in Spring's Best 2013 2013, p24
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Reviewed Jun. 1, 2014
"Lots if flavor! Took a bit more time than I expected to put together but it was definitely worth it!"