Tomato Quiche
List of Ingredients
3/4 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
FILLING:
2 cups chopped plum tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
1 cup evaporated milk
2 eggs Recipe
In a bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/- inch beyond edge of plate; flute edges. Bake at 375 degrees for 10 minutes. Cool completely.
Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a bowl, whisk flour, milk and eggs until smooth. Pour over filling. Bake at 375 degrees 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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