Fresh Tomato and Basil Quiche
By Yankee Magazine|Mar 06 2003|
Yield
6 servings
Ingredients
Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1 cup 1/4-inch-thick slices plum tomato
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white
Instructions
Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Arrange tomato slices over cheese. Top with basil.
Combine milk, cornstarch, pepper, and eggs. Process in blender until smooth. Carefully pour over tomatoes. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
My husband and I LOVE this recipe! We made it a couple of times last summer, when we had fresh tomatoes and basil from our garden. Hubby had me look it up again so we can make it for his mom! It’s delicious, and healthy for us–no salt!
This was very good, indeed!! I would add maybe a half teaspoon of salt and make sure to use a yellow onion instead of a red one. You must try it, it’s delicious!!!
Delicious and an easy way to use those fresh Roma’s and basil from the garden!
After 45 years of marriage, I just can tell by looking at the ingredients & prep, it’ll be De-lovely [for you old timers who remember Cole Porter]. My hubby’s words: yummy in the tummy.