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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicate crust and a lovely filling make this a favorite! Ingredients:
3/4 cup flour |
1/2 cup cornmeal |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup shortening |
5 tablespoons cold water |
2 cups firm tomatoes, chopped |
1/2 teaspoon salt |
1/2 teaspoon basil |
1/4 teaspoon pepper |
1/2 cup chopped green onion |
2/3 cup shredded cheddar cheese |
1/2 cup shredded swiss cheese |
2 tablespoons flour |
1 cup light cream |
2 eggs |
Directions:
1. Mix first 4 ingredients.
2. Cut in shortening until crumbly.
3. Add water; stir with fork until dough forms a ball.
4. Chill for 30 minutes.
5. On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
6. Put dough in plate; trim and flute.
7. Bake at 375* for 10 minutes; cool.
8. Put tomatoes in crust.
9. Sprinkle with salt, basil, pepper, onions and cheeses.
10. Whisk flour, cream, and eggs until smooth.
11. Pour into crust.
12. Bake at 375* for 40 minutes, or until set.
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