1refrigerated pie crust
1 cshredded part-skim mozzarella cheese
1/2 csliced sweet onion
2 smallplum tomatoes, seeded and thinly sliced
1/4 cshredded parmesan cheese
1/2 chalf and half cream
1/2 tspground mustard
1/2 tspdried basil
1/2 tspdried oregano
1/2 tspdried thyme
How to Make TOMATO-ONION QUICHE
- 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.
- 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.
- 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.
- NOTE: For more servings, double the recipe and use the whole pastry sheet and a larger pie plate (9 in.).