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tomato-onion quiche

(1 RATING)
34 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Aug 1, 2013

This Taste of Home recipe came in my mailbox this morning and called out to me! I love quiche! Especially anything with cheese and tomatoes and onions--yum! You've gotta try this! Photo: tasteofhome.com

prep time 20 Min
cook time 45 Min
method Bake
yield 3 serving(s)

Ingredients

  • 1 - refrigerated pie crust
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced sweet onion
  • 2 small plum tomatoes, seeded and thinly sliced
  • 1/4 cup shredded parmesan cheese
  • 3 - 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

How To Make tomato-onion quiche

  • Step 1
    Cut the refrigerated pastry sheet in half. Save the other half for another use (or make two of these). On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  • Step 2
    Layer half of the mozzarella cheese, onion and tomato in pastry; repeat. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
  • Step 3
    Bake in a preheated 350-degree oven for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
  • Step 4
    NOTE: For more servings, double the recipe and use the whole pastry sheet and a larger pie plate (9 in.).
  • 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!

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