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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I describe this dish as a quiche without cheese. It's great for luncheons, brunches or breakfasts. Don't skimp of the basilit makes the pie!Helen Marucci, Fergus, Ontario Ingredients:
5 green onions, sliced |
3/4 cup chopped sweet onion |
2 tablespoons butter |
2 pounds tomatoes, peeled, seeded and chopped |
1 unbaked pastry shell (9 inches) |
3 eggs |
1 cup half-and-half cream |
1-1/2 teaspoons salt |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon white pepper |
Directions:
1. In a large skillet, saute onions in butter until tender. Add tomatoes, cook and stir over low heat until softened. Remove from the heat; cool.
2. Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°.
3. In a bowl, beat the eggs, cream, salt, basil and pepper until smooth. Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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