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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup asiago cheese, shredded |
1/4 cup chopped fresh basil |
freshly ground pepper |
1/2 cup gruyere cheese, shredded |
3 large eggs |
pie crust for one 9-inch pie |
3 roma (plum) tomatoes, sliced |
1/4 teaspoon(s) salt |
1-1/2 cups whole milk |
Directions:
1. Preheat oven to 375 degrees.
2. Meanwhile, lay pie dough in a 9-inch glass pie place. Spread the Asiago and Gruyere cheeses over bottom of pie crust. Slice the tomatoes about 1/4" thick (discarding core and end slices) and arrange slices in a concentric pattern over shredded cheese, overlapping if necessary. Scatter the chopped basil over all.
3. In a bowl, beat the eggs, milk, and salt with a whisk. Pour into pie plate and back quiche until puffed and golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving. The quiche also keeps well wrapped in plastic in the refrigerator for up to 2 days (and tastes even better the day after baking). Reheat before serving by covering with foil and warming in 300 degree oven for approximately 30 minutes.
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