Taste of Home
Best-of-Show Tomato Quiche
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + standing
YIELD: 8 servings.
I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.
Ingredients
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3/4 cup all-purpose flour
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1/2 cup cornmeal
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/3 cup shortening
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4 to 5 tablespoons cold water
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FILLING:
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2 cups chopped plum tomatoes
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/8 teaspoon pepper
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1/2 cup chopped green onions
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Swiss cheese
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2 tablespoons all-purpose flour
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2 eggs
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1 cup evaporated milk
Directions
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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.
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2.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.
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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.
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4.
Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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5.
Refrigerate leftovers.
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