Tomato Quiche

16 ingredients
12 steps

Ingredients

  • 34 cup flour
  • 12 cup cornmeal
  • 34 teaspoon salt
  • 14 teaspoon pepper
  • 13 cup shortening
  • 5 tablespoons cold water
  • 2 cups firm tomatoes, chopped
  • 12 teaspoon salt
  • 12 teaspoon basil
  • 14 teaspoon pepper
  • 12 cup chopped green onion
  • 23 cup shredded cheddar cheese
  • 12 cup shredded swiss cheese
  • 2 tablespoons flour
  • 1 cup light cream
  • 2 eggs

Directions

  1. 1
    Mix first 4 ingredients.
  2. 2
    Cut in shortening until crumbly.
  3. 3
    Add water; stir with fork until dough forms a ball.
  4. 4
    Chill for 30 minutes.
  5. 5
    On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
  6. 6
    Put dough in plate; trim and flute.
  7. 7
    Bake at 375* for 10 minutes; cool.
  8. 8
    Put tomatoes in crust.
  9. 9
    Sprinkle with salt, basil, pepper, onions and cheeses.
  10. 10
    Whisk flour, cream, and eggs until smooth.
  11. 11
    Pour into crust.
  12. 12
    Bake at 375* for 40 minutes, or until set.

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