Heirloom Tomato and Onion Quiche - 26g Carbs, 1g Fiber, 3g Sugar
{If you have never had heirloom tomatoes they are wonderful! If you ever have an opportunity to try some or grow your own you will be very a happy with them! I tried one and was hooked... they are not at all like the ones you may be used to getting in the grocery store! We had some in our garden and they will be a regular from now on! Take care, Gloria}
From: www.recipe.com
Serve this savory egg pie with a mixed greens salad for brunch or a light dinner.
Prep Time: 25 min
Servings: 6
1/2 15 oz pkg (1 crust) rolled refrigerated unbaked piecrust
12 oz assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
1 Tbsp butter
1/2 cup chopped onion (1 medium)
3 eggs
3/4 cup half-and-half, light cream or milk
3 Tbsp all-purpose flour
1 Tbsp snipped fresh basil OR 1 tsp dried basil, crushed
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp ground black pepper
1 cup shredded Swiss, cheddar, Monterrey Jack, and/or Havarti cheese (4 ounces)
Paprika
Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
Servings: 6
Nutrition per Serving: 352 Calories, 23g Total Fat, 11g Sat Fat, 4g Monounsaturated Fat, 1g Polyunsaturated Fat, 146mg Cholesterol, 26g Carbs, 1g Fiber, 3g Sugar, 11g Protein, 426mg Sodium, 269mg Potassium, 202mg Calcium, 1mg Iron
923iu Vitamin A - 7mg Vitamin C - 0mg Thiamin - 0mg Riboflavin - 1mg Niacin - 0mg Pyridoxine (Vitamin B6)
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