Tuesday, March 8, 2011

Tomato Basil Quiche

adapted from Deliciously Organic by Carrie Vitt
serves 8

1/2 cup shredded mozzarella
1 pie shell, baked and cooled (can be baked in either a pie dish or tart pan)
3 cups ripe roma tomatoes, thinly sliced (about 3 tomatoes)
1/4 cup fresh basil leaves, slivered
2 tablespoons minced fresh chives
3 large eggs, beaten
1/3 cup heavy cream
1/3 cup whole milk
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees and set rack to middle position.

Sprinkle mozzarella over baked and cooled pie shell. Layer tomatoes, basil and chives over the cheese.

Whisk the eggs, cream, milk, mustard, sea salt and pepper in a medium bowl. Pour into crust, over layers and bake for 30- 35 minutes or until lightly golden brown. 

This printable recipe from StartingtoSimmer.blogspot.com