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.