Intro

[Guest guest]

I'm new to the group, and here, as requested, one of my go-to recipes.

 

Vicki

 

Tomato & Olive Quiche

This quiche has a sort of Italian flavor to it. It makes a nice main

course in addition to being a terrific brunch dish. The nice thing is,

you just mix everything together and bake. (You don't even need a pie

pan if you use the ready-made crusts in tins.)

 

1 ready-made 9 " pie crust

3 eggs

1/3 C evaporated milk or whole milk

2 t onion powder

½ t dried basil

½ t dried oregano

½ t garlic powder

1 C real shredded Parmesan (NOT the powdered kind), Swiss, or Jack cheese

1 (2.25 oz) can sliced black olives, drained

1 (14.5 oz) can diced tomatoes, drained

 

Preheat the oven to 425*F. Prepare the pie crust as directed on the pkg.

 

In a medium mixing bowl, whisk together the eggs and milk. When well

combined, add the onion powder, basil, oregano and garlic powder and

whisk again. Stir in the cheese, olives and 1 scant C of the drained

tomatoes.

 

Pour the egg mixture into the pie crust and bake for about 35 minutes,

or until a knife inserted into the center comes out clean. Just before

serving, if desired, top the quiche with the remaining tomatoes.

 

6 servings

 

Source: Pop It, Stir It, Fix It, Serve It by Laura Karr