Best-of-Show Tomato Quiche |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 king arthur unbleached 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 king arthur unbleached 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 near the center comes out clean. Let stand for 10 minutes before cutting.
5. Refrigerate leftovers. Yield: 6-8 servings.
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