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Tomato Onion Quiche

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

3 servings

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. —Sherri Crews, St. Augustine, Florida

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced sweet onion
  • 2 small plum tomatoes, seeded and thinly sliced
  • 3 medium fresh mushrooms, thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 3 large eggs
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Directions

  1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  2. Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
  3. Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 436 calories, 26g fat (13g saturated fat), 265mg cholesterol, 516mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 22g protein.

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