Post by chief_cook2 on Jan 22, 2003 21:22:33 GMT -6
Ingredients:
1 tbsp. unsalted butter
3 cloves of garlic, minced
2 large ripe tomatoes, peeled and chopped, about 1 pound
1 tbsp. tomato paste
1/4 tsp. oregano
Sea Salt and fresh ground pepper to taste
3 eggs
2/3 cup half and half
1-9 inch pie shell
1 tomato, sliced thinly
4 ounces of Swiss cheese
2 tbsp. grated Parmesan cheese
Procedure:
Preheat your oven to 350 degrees
Sauté the garlic gently so as not to add color. Add the chopped tomatoes and tomato paste and cook until fairly thick.
Add the oregano, salt and pepper to taste and cook for a couple more minutes.
Beat the eggs slightly and blend with the half and half. Add the tomato mixture and blend.
Line the pie shell with the sliced tomato and top with the cheeses. Carefully pour the custard mixture over the top.
Bake for about 40 minutes until a knife come out clean when inserted into the middle of the pie.
Let the quiche sit for about 15 minutes before cutting.
1 tbsp. unsalted butter
3 cloves of garlic, minced
2 large ripe tomatoes, peeled and chopped, about 1 pound
1 tbsp. tomato paste
1/4 tsp. oregano
Sea Salt and fresh ground pepper to taste
3 eggs
2/3 cup half and half
1-9 inch pie shell
1 tomato, sliced thinly
4 ounces of Swiss cheese
2 tbsp. grated Parmesan cheese
Procedure:
Preheat your oven to 350 degrees
Sauté the garlic gently so as not to add color. Add the chopped tomatoes and tomato paste and cook until fairly thick.
Add the oregano, salt and pepper to taste and cook for a couple more minutes.
Beat the eggs slightly and blend with the half and half. Add the tomato mixture and blend.
Line the pie shell with the sliced tomato and top with the cheeses. Carefully pour the custard mixture over the top.
Bake for about 40 minutes until a knife come out clean when inserted into the middle of the pie.
Let the quiche sit for about 15 minutes before cutting.