Post by MarieAlice on Apr 19, 2003 8:20:55 GMT -6
Tomato Quiche
3/4 cup flour
½ cup cornmeal
½ tsp salt
1/8 tsp pepper
1/3 cup shortening
4 to 5 TBS cold water
Filling:
2 cups chopped plum tomatoes
1 tsp salt
½ tsp dried basil
1/8 tsp pepper
½ cup chopped green onions
½ cup shredded cheddar cheese
½ cup shredded swiss cheese
2 TBS flour
1 cup evaporated milk
2 eggs
In a bowl, combine the first four ingredients. cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Chill for 30 minutes. On a lightly floured surface, roll out dough to fit a 9 inch pie plate; transfer pastry to plate. Trim to ½ inch beyond edge of plate; flute edges. Bake at 375*F oven for 10 minutes. Cool completely.
Place tomatoes in crust; sprinkle with salt, basil, pepper, onions and cheese. In a bowl, whisk flour, milk, and eggs until smooth. Pour over filling. Bake at 375*F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serves 6 to 8
3/4 cup flour
½ cup cornmeal
½ tsp salt
1/8 tsp pepper
1/3 cup shortening
4 to 5 TBS cold water
Filling:
2 cups chopped plum tomatoes
1 tsp salt
½ tsp dried basil
1/8 tsp pepper
½ cup chopped green onions
½ cup shredded cheddar cheese
½ cup shredded swiss cheese
2 TBS flour
1 cup evaporated milk
2 eggs
In a bowl, combine the first four ingredients. cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Chill for 30 minutes. On a lightly floured surface, roll out dough to fit a 9 inch pie plate; transfer pastry to plate. Trim to ½ inch beyond edge of plate; flute edges. Bake at 375*F oven for 10 minutes. Cool completely.
Place tomatoes in crust; sprinkle with salt, basil, pepper, onions and cheese. In a bowl, whisk flour, milk, and eggs until smooth. Pour over filling. Bake at 375*F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serves 6 to 8