Heirloom Tomato and Onion Quiche
15 ounce package (1 crust) rolled refrigerated unbaked piecrust
ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
cup chopped onion (1 medium)
cup half-and-half, light cream or milk
teaspoon dry mustard
teaspoon ground black pepper
cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
- Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
- Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
- In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
- To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
- Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.
Nutrition Facts(Heirloom Tomato and Onion Quiche)
- Per serving:
- 352 kcal cal.,
- 23 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 146 mg chol.,
- 426 mg sodium,
- 26 g carb.,
- 1 g fiber,
- 3 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet