cheese & tomato quiche
I love quiche! I especially love cheese and fresh tomatoes together. I found this recipe and picture on Sargento's site as I love Sargento's cheese and always buy this brand. Not meaning to advertise for them, but I do love their cheese. And this recipe looked so good, I wanted to share it. I love everything about it and hope you do too!
prep time
20 Min
cook time
55 Min
method
Convection Oven
yield
8 serving(s)
Ingredients
- 2 tablespoons butter
- 1 cup onion, finely chopped
- 3 - medium tomatoes, 1 chopped, 2 sliced, divided
- 3 - eggs
- 2/3 cup milk
- 1 cup (4 oz.) sargento artisan blends shredded swiss cheese
- 1/2 cup (2 oz.) plus 1 tbsp. sargento grated parmesan cheese, divided
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1 - (9-inch) unbaked pie shell
How To Make cheese & tomato quiche
-
Step 1Melt butter in medium skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chopped tomatoes; cover and simmer 5 minutes. Uncover; cook 2 minutes or until mixture is thick, stirring occasionally. Remove from heat; set aside.
-
Step 2Beat eggs in large bowl. Add milk, Swiss cheese, 1/2 cup Parmesan cheese, dill weed and salt; mix well. Stir in onion mixture. Pour into pie shell. Top with sliced tomatoes and remaining cheese.
-
Step 3Bake in preheated 350°F oven 55 minutes or until set. Let stand 10 minutes and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Category:
Other Breakfast
Category:
Vegetables
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#cheese
Keyword:
#quiche
Method:
Convection Oven
Culture:
American
Ingredient:
Eggs
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