Serve this quiche with a mixed greens salad for a complete, delicious meal.
15 mins Cook Time
1 hr 15 mins Yield: 8 servings
- 6 Eggland's Best eggs, room temperature
- 1 cup low-fat 1% milk
- 2 cups shredded mozzarella cheese, part-skim
- 1 cup fresh basil leaves, chopped
- 2 cups cherry tomatoes, whole
- 1/2 teaspoon each, salt & pepper
- 1 refrigerated pie crust
Preheat oven to 425 degrees F.
Press pie crust into a 9-inch deep-dish pie pan and prick bottom and sides with a fork; cover in aluminum foil and use pie weights or another pie dish or cake pan to weigh down; bake for 12 minutes.
Prepare filling by beating eggs, milk, cheese, basil leaves, salt and pepper; mix well and set aside.
When crust is done, remove from oven and very gently remove foil and item used to weigh down; line with cherry tomatoes, covering bottom of crust completely.
Slowly add egg mixture, spreading over tomatoes evenly.
Reduce oven temperature to 350 degrees and bake for 50-55 minutes, or until quiche is set.
Quiche may appear 'wet' in the center from excess moisture from the tomatoes; test the outer part of the quiche to ensure eggs are set before removing from oven.
Remove from even and let stand for 5 minutes before serving.
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