TOMATO-ONION QUICHE

TOMATO-ONION QUICHE image

Provided by Ellen Bales

Time 1h5m

Number Of Ingredients 11

1 refrigerated pie crust
1 c shredded part-skim mozzarella cheese
1/2 c sliced sweet onion
2 small plum tomatoes, seeded and thinly sliced
1/4 c shredded parmesan cheese
3 eggs
1/2 c half and half cream
1/2 tsp ground mustard
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme

Steps:

1. Cut the refrigerated pastry sheet in half. Save the other half for another use (or make two of these). 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 tomato in pastry; repeat. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
3. Bake in a preheated 350-degree oven for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
4. NOTE: For more servings, double the recipe and use the whole pastry sheet and a larger pie plate (9 in.).