Tomato Basil Quiche – $5 Dinner Challenge

This was a most delicious quiche!  Straight from the garden!

When it was time for dinner, I called the boys in from outside.  Bubby asked what was for dinner and I thought about it for a second.

Quiche.

No.  Don’t tell him that.  He won’t eat it!

“Egg Pie,” I told him.

“Yeah.  I like egg pie.”

And he runs inside to wash up.

By the time he gets to the table…”I love egg pie.”

And Cheeks was even saying, “I wu egg pie”…copycatting his big brother.

And they both ate it up!

Just like we call broccoli, “trees.”  So we now call quiche, “egg pie!”

2

Homemade Whole Wheat Crust.  Squash from the garden.  2 tomatoes from the garden.  And cheeseless.  Yet still delicious!

Oh yeah.  I intended to make this in a pie plate.  But after I saw how many veggies there were, I doubled my pie crust recipe to make enough crust for a 9 x 13.  What you see below in the “crust” portion is enough crust for a 9 x 13 or for 2 pie plates.

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Tomato Basil Quiche

Yield – 4-6 servings

Preparation Time – 30 minutes

Cooking Time – 35-45 minutes

Ingredients

  • 1 small onion, finely chopped ($.30)
  • 1 medium yellow summer squash (free from the garden)
  • 2 medium tomatoes, 1 chopped, 1 sliced (free from the garden)
  • 10-12 whole basil leaves (free from the garden)
  • 2 garlic cloves, crushed ($.10)
  • 6 eggs ($.60)
  • 1 1/2 cup milk ($.15) I used rice milk!
  • Salt and pepper, to taste
  • Optional: 1-2 cups shredded cheese ($.75-$1.50)
  • 1/2 cantaloupe ($.72)

Crust

  • 1 cup white flour ($.20)
  • 1 cup wheat flour ($.28)
  • 2/3 cup shortening or butter ($.50)
  • 1 tsp salt
  • 6-8 Tbsp COLD water

Directions

3

  • Slice 1 tomato. Chop all other veggies. Leave basil leaves whole.

4

  • In mixing bowl, combine both flours with salt. Add shortening.

5

  • Using a pastry blender, cut in the shortening.

6

  • Add 4 Tbsp of COLD water. Using a fork, mix to form a dough ball. Add COLD water 1 Tbsp at a time until dough ball forms. I used almost 7 Tbsp to form my dough ball.

7

  • I laid the dough onto a long piece of plastic wrap. Then put another piece of plastic wrap over the top and roll it out so that it will fit into the base of the 9 x 13. (No extra flour necessary for this step!)

8

  • Remove the top plastic wrap layer and flip over the dough into the 9 x 13 baking dish. Remove the other plastic wrap.

90

  • Press crust dough up the sides about 2/3 of the way.

10

  • Load crust with chopped onions, squash and 1 tomato.

12

  • Top with whole basil leaves and sliced tomatoes. Season with salt and pepper.

1

  • Whisk eggs and milk in mixing bowl. (If you add cheese, whisk it in with the eggs and milk!) Pour into the crust over the veggies. Bake at 350 for 35-45 minutes. Serve warm.
  • Cut cantaloupe into wedges or bite size pieces.
  • Serve Tomato Basil Quiche with Cantaloupe. There was not much left from in the pan…glad that I made a 9 x 13, and not just a pie plate!

COST: $2.85 or $3.60 with cheese!

Even if I had paid for the tomatoes and squash, this meal would still be under $5! Especially with the great produce sale prices these days!!!

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Comments

  1. says

    looks yummy! may have to try that recipe.

    my daughter who is now 9 has called broccoli trees since she was about 2! still does to this day. however she only eats the “trunk” not the “leaves” lol!

  2. says

    Nothing can beat homemade recipe especially if the ingredients were organically produced. Your squash from the garden, with the tomatoes were really delicious!

  3. says

    That looks so yummy!!!! I will definitely have to make it next week!! I want to do it tomorrow but I planned our menu and bought groceries before I saw it. Yummy!

  4. Sharon says

    This looks yummy. I already have tomatoes and basil from our garden. I will definitely make this dish.

  5. says

    Ha! I do the same thing. Call it egg pie. Although my bf now knows the egg pie he likes is actually called “quiche.” You must of been reading my mind because on my list of things that need to be eaten tonight at dinner are: yellow squash, tomatoes, basil from the garden and a cantaloupe that’s on the verge of being too ripe. Throw in a salad on the side and call it dinner.

  6. says

    Awesome! My kids have gotten suspicious, though – if I say something is “egg pie” they’ll probably squint at me and say, “Ya, but what’s IN it?” Stinks when they’re smarter than me… 8^D

  7. Nicola says

    Erin this looks so yummy! We had egg fritata tonight (with bacon and pancakes). I used ham, cheese and onion. It was so good. I just made scrambled eggs for the kids. I have never made a quiche because I have always been afraid to make the crust. I think I will give your recipe a try. :)

  8. says

    I love the comments before the recipe. This looks really good to me and I will definitely make it. As for my son, he doesn’t like any pie that does not include apples, cherries, blueberries or boston creme (boston cream pie…)

    Thanks for another great recipe.

    • says

      I had a rather hard time cosnoihg just one type of physician I would want to work for. So many of them fascinate me, and with me not really going into any medical field other than support, I never gave this any thought in the past. After reading the list, I am more favorable of working for a neonatologist. It is difficult to think about how neonatologist physicians sometimes have the most difficult job in the world, but I can only imagine how amazing it would be to be a part of saving a baby’s life. I had a coworker once whose baby was born at 36 weeks, and her baby had a lot of heart and lung problems. There were concerns about whether or not they would ever fully develop once she had him, but after many months in the NICU, and many scares that happened during it, the doctors were able to save him and he is now a very healthy 5 year old. It is because of that I have a higher interest in the neonatologist field.I hate to say which type of physician I would care less to work for, and it is because I worry that many will take it the wrong way. When I was 16, I used to help my mom at an assisted living home as a caregiver. We would get to work at 7:00 A.M. every morning to prepare breakfast for four of the elderly men and women that we were caring for. We would then make sure that all bedding was changed, rooms were cleaned, meals were prepared, and appointments were handled. We worked 12 hour days, and they were always grueling. The owner of the home made sure that everyone had their medicine and made it to their doctor appointments on time. However, she was more worried about getting paid for her services than actually helping the elderly. She would yell at them if they did something wrong, and even call them terrible names. My mom reported her and we both quit our job, but it has always left a sting in my heart since then. It is because of my experience with that situation that I do not think I could ever work for a gerontologist. I know that the situations would be much different, but ever since my experience with caring for elderly individuals it is very hard for me to think about assisting a physician in geriatrics because I worry that someone else might treat the elderly in the same way the owner of the home did. I am a firm believer that the elderly deserve the ultimate care and comfort when going through any treatment and aging in general, but I do not think I could ever work in that environment again.

  9. B says

    i can’t wait to make this tonight! quick question – could this be prepared and frozen for later? if so, should i bake it, cool it, then freeze it or prepare it, freeze it, then pop it in the oven when i need it?

  10. Lindsey says

    Made it for our book group and it was great! I added pepper jack and cheddar cheese which gave it a little kick!

  11. Mary W says

    I made this last night. My husband and I loved it! Since they weren’t sauted the veggies stayed very fresh/crisp.

  12. says

    I think I may try this tonight! It looks delicious. I don’t know that I can get the kids to eat much with basil in it- they think it’s spicy.

    Thanks!

  13. says

    That recipe looks great. I am going to give it a try with all the basil I have been growing this summer. Hopefully it comes out looking that good.

  14. says

    I did something similar with a potato crust … also did in in 9 x 13
    Simply place 1/4 cup oil in bottom of pan, shred 4 medium potatoes into it, sprinkle with another tablespoon of oil, and bake at 400 for 10 min. Then layer vegetables (in my case, spinach and tomatoes), then cheese (if using, i used a little shredded cheddar) then pour in beaten eggs w milk as above (or beat eggs with cottage cheese instead of milk, your call)

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