Italian Tomato Quiche
Ingredients
1 (9 inch) frozen pie crust, thawed and pre baked | ||
1/4 cup unsalted butter | ||
1 medium onion, finely diced | ||
2 tbs Italian parsley, chopped | ||
2 tbs of fresh basil, chopped | ||
1 and 1/2 cups Canned diced Italian tomatoes, drained | ||
3 tsp oregano | ||
2 tsp kosher salt | ||
2 tsp black pepper | ||
4 eggs beaten | ||
1 cup heavy cream | ||
1 cup milk | ||
1/2 cup Parmesan cheese |
- Thaw the pie crust and pre bake in a 325 degree oven for 15 minutes. Remove from oven and set aside.
- Melt the butter in a saute pan.
- Saute the onion and parsley over low heat for 5 minutes, stirring frequently.
- Stir in the tomatoes and oregano, basil, salt and pepper.
- Remove the pan from the heat.
- In a bowl beat together the eggs, cream and milk.
- Add the tomato and onion mixture and combine well.
- Turn the filling int the pie shell.
- Sprinkle the Parmesan cheese on top.
- Bake for 45 minutes at 325 degrees until filling is set.
- Serve warm.
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