HEIRLOOM TOMATO AND ONION QUICHE
Serve this savory egg pie with a mixed greens salad for brunch or a light dinner.
Provided by Midwest Living
Categories Food
Time 1h10m
Number Of Ingredients 13
Steps:
- Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
- Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
- In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
- To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
- Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
Nutrition Facts : Calories 352 calories, Carbohydrate 26 g, Cholesterol 146 mg, Fat 23 g, Protein 11 g, SaturatedFat 11 g, Sodium 426 mg, Sugar 3 g
TOMATO, BACON, AND ONION QUICHE
Make and share this Tomato, Bacon, and Onion Quiche recipe from Food.com.
Provided by zaarnut
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place pie crust in pie pan, and prebake it for 10 minutes at 375 degrees.
- Cook chopped turkey bacon and red onion until carmelized in frying pan, and place in separate dish.
- Mix eggs, milk, cheese, and seasonings in mixing bowl. Add the onions and bacon, and pour into prebaked pie crust. (Note: pie crust does not have to be browned,only a little hardened.).
- Place the sliced tomatoes on top, one by one, all around until the top is covered.
- Bake in a 375 degree oven for 40 minutes, or until knife inserted is 'clean'.
Nutrition Facts : Calories 465, Fat 29.6, SaturatedFat 12.6, Cholesterol 211.7, Sodium 1060.8, Carbohydrate 24.4, Fiber 1.4, Sugar 5.1, Protein 25
TOMATO ONION QUICHE
Make and share this Tomato Onion Quiche recipe from Food.com.
Provided by Kim127
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spread onion and tomato in a 9-inch pastry shell.
- Mix eggs, yogurt, milk, salt, pepper and basil.
- Pour into pastry shell.
- Sprinkle cheese over top.
- Bake at 400 degrees ot 10 minutes.
- Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 461.4, Fat 29.9, SaturatedFat 11.7, Cholesterol 194.9, Sodium 909.9, Carbohydrate 31.5, Fiber 1.5, Sugar 5.3, Protein 16.9
HEIRLOOM TOMATO QUICHE
This decadent savory quiche is perfect for a hearty, gourmet breakfast during the week or a leisurely brunch on the weekends. Serve with fresh fruit.
Provided by Walmart
Categories Savory Pies
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
- Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
- Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
- Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
- This dish was created by Walmart Mom, Caryn Bailey.
- Variations.
- Grilled Asparagus and Leek or Sautéed Spinach and Leek.
- Tips.
- Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.
Nutrition Facts : Calories 239.8, Fat 17.2, SaturatedFat 6.3, Cholesterol 89.3, Sodium 194.5, Carbohydrate 13.7, Fiber 0.7, Sugar 0.8, Protein 7.7
HEIRLOOM TOMATO AND ONION QUICHE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 13
Steps:
- 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpicked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. 2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. 3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. 4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. 5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings
TOMATO ONION QUICHE
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
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
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.
BEST-OF-SHOW TOMATO QUICHE
I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.
Provided by Taste of Home
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- 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., 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 375° for 10 minutes. Cool completely., 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., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.
Nutrition Facts :
HEIRLOOM TOMATO AND ONION QUICHE
Originally from Midwest Living Magazine, August 2006. It calls for heirloom tomatoes, but any fresh garden tomato will do.
Provided by SweetSueAl
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Let piecrust stand at room temperature according to package directions. Unroll into a 9-inch pie plate. Crimp edges as desired.
- Line unpricked pastry with a double thickness of foil. Bake for 8 minutes; remove foil and bake for 4 to 5 more minutes or until pastry is set and dry.
- Reduce oven temperature to 375.
- Place tomato slices on paper towels to absorb excess moisture.
- In a small skillet, melt butter over medium heat. Add onion, cook until onion is tender, stirring often.
- In a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard, and black pepper.
- Sprinkle cheese onto the bottom of the hot pastgry shell.
- Spoon onion mixture over cheese.
- Arrange a single layer of tomato slices over cheese, overlapping slightly.
- Slowly pour egg mixture over tomatoes. Sprinkle with paprika.
- Bake, uncovered, for 35 to 40 minutes, or until egg mixture is set in center.
- If necessary, cover edge of pie crust with foil to prevent overbrowning.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 344.1, Fat 23.1, SaturatedFat 9.9, Cholesterol 138.6, Sodium 448.6, Carbohydrate 22.8, Fiber 2.1, Sugar 2.6, Protein 11.8
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