Tomato Quiche
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 10-inch N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
pastry for one 10-inch pie 3 tablespoons butter or margarine 4 medium tomatoes, peeled and chopped
3 large green onions, chopped 1 tablespoon chopped fresh basil 1 teaspoon salt
1/4 teaspoon ground white pepper 1 (8-ounce) package Swiss cheese, diced 3 eggs
1 cup half and half



1 Line a 10-inch quiche dish with pastry. Trim excess pastry around edges. Bake at 400 for 5 minutes; remove from oven, and prick with a fork. Bake an additional 5 minutes.
2 Melt butter in a large saucepan over medium heat. Add tomato, green onions, basil, salt, and white pepper, and stir well. Cook 10 minutes or until mixture is reduced by half. Drain and discard excess liquid. Let tomato mixture cool.
3 Layer diced Swiss cheese in baked pastry shell; spread cooled tomato mixture over cheese.
4 Combine eggs and half and half; beat at medium speed of an electric mixer until well blended. Pour egg mixture over tomato mixture. Bake at 425 F. for 10 minutes; reduce heat to 375 F., and bake 30 to 35 minutes or until set. Let stand 10 minutes before serving.

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