Tomato Quiche
Ingredients
- 1 9-inch refrigerated piecrust
- 2 large fresh tomatoes skinned, (seeded and chopped)
- 1/4 cup green onions, (chopped)
- 1/2 cup Swiss cheese, (shredded)
- 1/2 cup cheddar cheese, (shredded)
- 2 Tbsp. flour
- 1 cup evaporated milk
- 2 eggs, (beaten)
- Salt and pepper
- 1/2 tsp. dried oregano
Instructions
- Place tomatoes, green onions, and cheeses in a bowl
- In a separate bowl whisk together flour, milk and eggs until smooth
- Pour egg mixture in the tomato mixture and stir until mixed
- Pour mixture into piecrust and bake at 375 degrees for 45 minutes
- Allow quiche to stand for about 10 minutes before slicing and serving
Notes
Use low fat cheeses and milk
I would not recommend egg substitute for a quiche because you need the real egg yolks for volume