Cheddar And Tomato Quiche Recipe

Name: Cheddar And Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch baked pie crust; 3 cups sharp cheddar cheese, shredded; 1 tablespoon onion, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 3 eggs; 6 plum tomatoes, sliced; salt and pepper; 2 tablespoons grated parmesan cheese

Servings: persons

1 9-inch baked pie crust
3 cups sharp cheddar cheese, shredded
1 tablespoon onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 eggs
6 plum tomatoes, sliced
salt and pepper
2 tablespoons grated parmesan cheese

1
Bake pie shell.(I use Pillsbury Ready-Crust).
2
Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
3
Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
4
Cook uncovered in 325 degree oven just until set, about 25 minutes.
5
Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 9-inch baked pie crust, 3 cups sharp cheddar cheese, shredded, 1 tablespoon onion, finely chopped, 1/2 teaspoon salt, and more.

Yes, Cheddar And Tomato Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar And Tomato Quiche

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