Italian Tomato Quiche


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.




20 min


1 hr


No Comments

    Leave a Reply


    Skill Level