Fresh Tomato and Basil Quiche


Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1 cup 1/4-inch-thick slices plum tomato
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white


Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Arrange tomato slices over cheese. Top with basil.

Combine milk, cornstarch, pepper, and eggs. Process in blender until smooth. Carefully pour over tomatoes. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Cooking & Recipes


6 servings


The Elms Bed & Breakfast, Camden, ME


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Sounds Good

Sounds Good

Can't wait to try this

Can't wait to try this recipe. Like that it has less eggs than my other Quiche recipes!

This Makes My Mouth Water !!!

This Makes My Mouth Water !!!