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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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GARLIC AND TOMATO QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. Ingredients:
1 tablespoon unsalted butter |
3 cloves garlic minced |
2 large ripe tomatoes peeled and chopped |
1 tablespoon tomato paste |
1/4 teaspoon oregano |
1/4 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
3 eggs |
2/3 cup cream |
9” pie shell |
1 tomato sliced thin |
4 ounces swiss cheese |
2 tablespoon grated parmesan cheese |
Directions:
1. Preheat oven to 350 then sauté garlic gently so as not to add color.
2. Add chopped tomatoes and tomato paste and cook until fairly thick.
3. Add oregano, salt and pepper then cook 3 minutes.
4. Beat eggs slightly and blend with the cream then add tomato mixture and blend well.
5. Line pie shell with sliced tomato and top with the cheeses then carefully pour egg mixture over.
6. Bake 40 minutes then let quiche sit 15 minutes before cutting.
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