I adore this recipe. Honestly, I feel actual affection for this dish. Easy, delicious, pretty, it can even be made a day ahead.
Tomato Basil Quiche
- 1 recipe Perfect Pie Crust
- 2 c chopped tomatoes
- 1 t kosher salt
- 1-2 T fresh basil, sliced into thin slivers (chiffonade)
- 1/8 t fresh cracked pepper
- ½ c chopped green onion
- ½ c shredded sharp cheddar cheese
- ½ c shredded Swiss cheese
- 2 T all-purpose flour
- 1 c evaporated milk
- 2 eggs
On a lightly floured surface, roll out the dough to fit a 9-in pie plate; transfer to the plate. Trim to ½-in beyond edge of plate; shape the edges. Line with parchment paper, fill with pie beads or beans, and bake at 375 for 15 min.
Place tomatoes in the crust; sprinkle with salt, pepper, green onions, basil, and cheeses. In a bowl, whisk together the flour, milk, and eggs until smooth. Pour over filling. Bake at 375, 40-45 min, or until a knife inserted in the center comes out clean. Let stand 10 min before cutting.