Thursday, August 21, 2008

Tomato Basil Quiche

Some friends came over for lunch yesterday, so I figured I would make a quiche. I've never done one before, and it was a great one to start off with. Tomato/basil/mozzarella are probably my favorite things together,so this seemed logical.

Anyway, I found this recipe here. It was a big big hit, and it was even decent microwaved as leftovers. It was so easy to make; the worst part was shredding the cheese and chopping the onions and tomatoes.

No pictures because I didn't want my guests wondering why the heck I was taking pictures of the food! LOL

Hands-on time: 15 minutes
Total preparation time: 70 minutes
10 servings

* 1 unbaked pastry shell
* 1 cup chopped onion
* 2 garlic cloves, chopped
* 1 teaspoon olive oil
* 8 ounces part-skim mozzarella, shredded
* 1 cup cherry tomatoes, halved
* 1/4 cup fresh basil, chopped
* 1 cup evaporated skim milk
* 1-1/2 teaspoons cornstarch
* 1/4 teaspoon fresh pepper
* 3 eggs

Place pastry in 10-inch deep-dish pie pan. Softly sauté onion and garlic in olive oil until golden. Spread onions and then cheese over pastry. Arrange tomatoes decoratively in a single layer over cheese. Arrange chopped basil atop tomatoes. (You can prepare ahead this far, making later preparations extra quick.)

In a blender, combine remaining ingredients and blend well. Carefully pour into pie shell without disturbing tomatoes. Bake 45 minutes at 350F or until knife inserted in middle can be removed clean. Remove from oven and let stand 10 minutes before serving.
NUTRITION ESTIMATE Per Serving: 214Cal (46% Fat); 8g Protein; 11g Tot Fat; 3g Sat Fat; 21g Carb; 2g Fiber; 301mg Sodium; 75mg Cholesterol; Weight Watchers 5 points

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