Tomato Basil Quiche
AKA "egg pie"
Servings - 4 servings
Ingredients
- 1 small onion, finely chopped
- 1 medium yellow summer squash
- 2 medium tomatoes, 1 chopped, 1 sliced
- 12 whole basil leaves
- 2 garlic cloves, crushed
- 6 eggs
- 1 1/2 cups milk I used rice milk!
- Salt and pepper, to taste
- Optional: 1-2 cups shredded cheese
- 1/2 cantaloupe
Crust Ingredients
- 1 cup white flour
- 1 cup wheat flour
- 2/3 cup shortening or butter
- 1 tsp salt
- 6-8 Tbsp COLD water
Instructions
- Slice 1 tomato. Chop all other veggies. Leave basil leaves whole.
- In mixing bowl, combine both flours with salt. Add shortening.
- Using a pastry blender, cut in the shortening.
- 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.
- 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!)
- Remove the top plastic wrap layer and flip over the dough into the 9 x 13 baking dish. Remove the other plastic wrap.
- Press crust dough up the sides about 2/3 of the way.
- Load crust with chopped onions, squash and 1 tomato.
- Top with whole basil leaves and sliced tomatoes. Season with salt and pepper.
- 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!