Cheddar and Tomato Quiche |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from an old Betty Crocker Cookbook. It has a great flavor. I always have to make two pies for dinner because my family loves it so much! Ingredients:
1 9-inch baked pie crust |
3 cups sharp cheddar cheese, shredded |
1 tablespoon onion, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
3 eggs |
6 plum tomatoes, sliced |
salt and pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Bake pie shell.(I use Pillsbury Ready-Crust).
2. Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
3. Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
4. Cook uncovered in 325 degree oven just until set, about 25 minutes.
5. Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.
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