Name: Best-Of-Show Tomato Quiche
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup cornmeal; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/3 cup shortening; 4 to 5 tablespoons cold water; 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; 2 eggs; 1 cup evaporated milk

Servings: 4 persons

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
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
2 eggs
1 cup evaporated milk

1
In a small 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.
2
On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375u00b0 for 10 minutes. Cool completely.
3
Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
4
Bake at 375u00b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
5
Refrigerate leftovers.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Best-Of-Show Tomato Quiche

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