TOMATO ONION QUICHE

Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 3 servings.

Number Of Ingredients 12

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Ingredients

1 sheet refrigerated pie pastry
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced sweet onion
2 small plum tomatoes, seeded and thinly sliced
3 medium fresh mushrooms, thinly sliced
1/4 cup shredded Parmesan cheese
3 large eggs
1/2 cup half-and-half cream
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

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