Tomato Onion Quiche
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. —Sherri Crews, St. Augustine, Florida
Ingredients
- 1 sheet refrigerated pie pastry
- 1 cup 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 large 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
Reviews
did anyone try to double and cook in 9inch pan? how long would you cook it? I really want to try it with friends, but need to make bigger
The only change I made was less onion, just not that big on onions. OH & I made my own pie crust. This is great!!
This really exceeded my expectations! Only alteration was increasing the cheese amounts. We really like cheese. Mozzarella was a little more than 1 1/2 C and parmesan was about 1/2 C.
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This is really really good. I've made it twice so far and have gotten rave reviews every time.