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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 3 |
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This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. Ingredients:
1 sheet refrigerated pie pastry |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup sliced sweet onion |
2 small plum tomatoes, seeded and thinly sliced |
3 medium fresh mushrooms, thinly sliced |
1/4 cup shredded parmesan cheese |
3 eggs |
1/2 cup half-and-half cream |
1/2 teaspoon ground mustard |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
Directions:
1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
3. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3 servings.
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