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Best-of-Show Tomato Quiche

Total Time

Prep: 20 min. + chilling Bake: 50 min. + standing

Makes

8 servings

I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • FILLING:
  • 2 cups chopped plum tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup chopped green onions
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 1 cup evaporated milk

Directions

  1. In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.
  2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.
  3. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
  4. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
  5. Refrigerate leftovers.

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