Cheese And Tomato Quiche
|9 inch unbaked pastry shell||1|
|Seasoning mix||1 1⁄2 Ounce (1 Envelope, French's Sloppy Joe)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Firm tomatoes||4 Medium|
|Eggs||2 , lightly beaten|
|Ricotta cheese||2 Cup (32 tbs)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Paprika||1 Teaspoon (French's)|
Prick pastry shell generously with fork.
Bake at 425°F.for 5 minutes.
Reduce oven temperature to 375°F.
Combine seasoning mix and flour on piece of waxed paper.
Slice tomatoes and dip in flour mixture, coating both sides.
Brown lightly in oil in large skillet.
Stir together eggs, ricotta, and any remaining seasoned flour.
Alternate 2 layers each of tomatoes and ricotta mixture in pastry shell.
Sprinkle with mozzarella cheese and paprika.
Bake at 375°F. for 25 minutes, until puffed and deep golden brown.
Serving size: Complete recipe
Calories 3487 Calories from Fat 2140
% Daily Value*
Total Fat 243 g374.4%
Saturated Fat 115.8 g579%
Trans Fat 0 g
Cholesterol 850.9 mg283.6%
Sodium 5156.1 mg214.8%
Total Carbohydrates 180 g60%
Dietary Fiber 8.6 g34.5%
Sugars 27 g
Protein 135 g270%
Vitamin A 218.5% Vitamin C 185.5%
Calcium 226.6% Iron 48%
*Based on a 2000 Calorie diet