GARDEN TOMATO HERB QUICHE

Garden Tomato Herb Quiche image

Provided by Chef mariajane

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

9 inches pie crusts, recipe (Classic Crisco - 9-inch)
1/2 teaspoon garlic salt
1 large egg, beaten
1/2 medium onion, chopped
1 tablespoon crisco vegetable oil
1/4 cup crisco vegetable oil
1/4 cup mozzarella cheese, shredded
1 cup fresh basil leaf, loosely packed
1/2 teaspoon ground black pepper
1 garlic clove, cut in half
4 large eggs
1/2 cup half-and-half cream
1/2 cup ricotta cheese or 1/2 cup goat cheese, crumbled
1/2 cup plus 1 tbsp. parmesan cheese, freshly grated
tomatoes, sliced thinly (try different colored tomatoes)

Steps:

Heat oven to 425°F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350°F.
Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.

Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.5, Cholesterol 183.9, Sodium 398.1, Carbohydrate 17.4, Fiber 1.4, Sugar 0.8, Protein 14.6