Bacon Tomato Quiche
Source of Recipe
Jennifer Carlson
List of Ingredients
- Crust:
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/3 cup shortening
- 4 to 5 T. cold water
- Filling:
- 2 cups chopped plum tomatoes
- 1 tsp. salt
- 1/2 tsp dried basil
- 1/8 tsp pepper
- 1/2 cup chopped green onions
- 8 strips, cooked & crumbled bacon
- 1/2 cup each shredded cheddar & swiss cheese
- 2 T. flour
- 1 egg
- 1 cup evaporated milk
Instructions
- Crust:
- In bowl combine first 4 ingredients.
- Cut in shortening until crumbly.
- Add water and mix with fork until dough forms a ball.
- Refrigerate 30 minutes.
- On lightly floured surface, roll out dough to fit a 9 inch pie plate.
- Transfer pastry to plate.
- Trim to 1/2 inch beyond edge and flute edges.
- Bake at 375 degrees for 10 minutes. Cool completely.
- Filling:
- Place tomatoes in baked crust;
- sprinkle with salt, basil, pepper, onions, bacon and cheeses.
- In bowl, whisk flour, mile and egges until smooth.
- Pour over tomatoes in crust.
- Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.
- Let stand 10 minutes before cutting.
Final Comments
Yield 6-8 Servings
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