Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 Vicki this sounds delicious! I can see why it is a go-to recipe for you. Welcome! Judy - Vicki Lee Maddox Friday, February 20, 2009 9:03 PM Intro 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.