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Tomato Quiche

  Butter 2 Tablespoon
  Finely chopped onions 1 Cup (16 tbs)
  Tomatoes 1 Cup (16 tbs), peeled and chopped
  Thyme 1 Pinch
  Salt 1 Dash
  Eggs 3 , beaten
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Grated swiss cheese 1 Cup (16 tbs)
  Tomatoes 2 Large, peeled and sliced 3/4 inch thick
  10 inch pie shell/Any whole wheat pie crust 1

Melt the butter in a small frying pan and saute the onions until they are transparent and very soft. Add the thyme, salt, and chopped tomatoes cover the mixture and simmer for 5 minutes.
Uncover the pan and mash the tomatoes; cook uncovered until the mixture, is dry and thick. When done the tomatoes should be completely mashed into the onions. Set aside to cool.
Beat the eggs, milk, and salt together; stir in the grated cheese and cooled tomato mixture.
Line the bottom of the pie crust with the sliced tomatoes ; pour the cheese mixture over.
Bake the quiche at 350°F for 25 to 30 minutes, until a knife inserted in the center comes out clean.
You may serve it at any temperature-from piping hot to cold.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2598 Calories from Fat 1467

% Daily Value*

Total Fat 165 g253.7%

Saturated Fat 82.4 g412%

Trans Fat 0 g

Cholesterol 891.2 mg297.1%

Sodium 3682.3 mg153.4%

Total Carbohydrates 188 g62.6%

Dietary Fiber 12.1 g48.3%

Sugars 35.3 g

Protein 98 g196%

Vitamin A 153.4% Vitamin C 134.8%

Calcium 213.6% Iron 45%

*Based on a 2000 Calorie diet

Tomato Quiche Recipe