Thursday, September 20, 2007

Tomato Basil Quiche

I haven't posted a food picture in days, so here's last night's dinner. A nice little dish that whips up in an hour or so. 30 minutes prep, 30 minutes cooking.

Tomato Basil Quiche
1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1-1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. 2. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper. 3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese. 4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

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