Quiche with Tomato, Basil, and Garlic |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Got this Carnation recipe a while back. With all the fresh vegies out there is summer it sounded so good I had to try it! Ingredients:
1 9 unbaked pie shell (4-cup volume) |
1 1/2 cups sour cream |
1/2 cup evaporated milk |
1/2 cup parmesan cheese, grated & divided |
4 large eggs, lightly beaten |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 tablespoons seasoned dry bread crumbs |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves, crushed |
3 cloves garlic, finely chopped |
1 3/4 cups fresh tomatoes or 1 3/4 cups canned diced tomatoes, drained |
1/4 cup chopped ripe olives (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Whisk sour cream, evaporated milk, 1/4 cup cheese, eggs, salt, and pepper in medium bowl; pour into pie shell.
3. Combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture.
4. Top with tomatoes and olives.
5. Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
6. Cool on wire rack for 5 minutes before serving.
7. Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months.
8. Do not thaw before reheating.
9. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
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