Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

Craving quiche? Try this savory egg and tomato pie recipe. Dinner pies don't come much easier than this since we call for starting with store-bought refrigerated piecrust.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
10 mins
stand:
15 mins
total:
55 mins
Servings:
10
Yield:
10 wedges
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450ºF. Let piecrust stand according to package directions. On a lightly floured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1/2 inch beyond edge. Fold under extra pastry and crimp edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil. Cool on a wire rack. Reduce oven temperature to 325ºF.

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  • Meanwhile, combine dried tomatoes and enough boiling water to cover. Let stand 2 minutes; drain. In a small skillet cook onion in hot butter over medium heat 5 minutes or until tender, stirring occasionally.

  • For filling, in a large bowl combine eggs and milk. Stir in onion mixture and the remaining ingredients. Pour into partially baked piecrust; sprinkle with tomatoes.

  • Bake 40 to 45 minutes or until a knife comes out clean. Let stand 15 minutes before serving. If desired, top with fresh basil.

Nutrition Facts

154 calories; fat 9g; cholesterol 69mg; saturated fat 4g; carbohydrates 13g; mono fat 3g; poly fat 1g; sugars 3g; protein 5g; vitamin a 274.8IU; vitamin c 1.6mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 11.5mcg; vitamin b12 0.3mcg; sodium 295mg; potassium 158mg; calcium 88mg; iron 0.5mg.
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