Tomato, Onion and Cheese Quiche
COOKING TIME: 1 hour and 15 minutes
SERVING SIZE: 6
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup sliced sweet onion
1/2 can of Isola Cherry tomatoes
1/2 cup shredded Parmigiano Reggiano
1 cup half-and-half cream
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
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- Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- Layer half of the mozzarella cheese, onion and tomato in pastry. Top with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese.
- In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese.
- Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Yield: 6 servings.
A delicious and easy brunch dish when you are hosting. Serves between 6-8 people and recommended to be paired with a light side salad.