Mama Sue's Tomato Basil Quiche |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
5 eggs |
3/4 cup(s) heavy cream |
2 clove(s) garlic, pressed |
1 best-quality frozen deep-dish pie crust |
2 cup(s) shredded mozzarella-provolone cheese blend (one 8-oz. bag) |
3-4 plum tomatoes, thinly sliced crosswise |
1/8-1/4 teaspoon(s) crushed red pepper |
1/4-1/2 cup(s) flinely chopped fresh basil leaves |
Directions:
1. Preheat oven to 350* F.
2. In a medium bowl, beat eggs and cream well; stir in garlic.
3. Place frozen pie crust on an aluminum foil-lined baling sheet. Layer cheese, tomatoes, crushed red pepper, and basil in pie crust; pour egg mixture evenly over layers. Bake quiche on baking pan for 1 hour or until egg mixture is almost set (center of quiche will still jiggle slightly when lightly shaken.) Cool on wire baking rack for 15-20 minutes before serving.
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