Tomato Quiche
9 inch pie shell
2 lg. ripe tomatoes
1/4 c. flour
Salt, pepper, oil
1/2 c. sliced black olives
1 c. minced scallions
3 slices Swiss cheese
2 eggs, beaten
1 c. grated Cheddar
cheese
1 c. milk
2 lg. ripe tomatoes
1/4 c. flour
Salt, pepper, oil
1/2 c. sliced black olives
1 c. minced scallions
3 slices Swiss cheese
2 eggs, beaten
1 c. grated Cheddar
cheese
1 c. milk
Bake 9 inch pie shell only 8 min. at 425 degrees
Cut 2 large ripe tomatoes into slices 1/2 inch thick (6 slices). Dip tomato slices
into flour seasoned with salt and pepper. Saute quickly in oil. Arrange olives
and 2 tablespoons scallions in bottom of cooled pie shell. Add Swiss cheese
and tomatoes. Stir eggs and Cheddar cheese into milk. Pour into pie shell and
bake at 375 for 40-45 minutes or until filling is set. Sprinkle remaining
scallions on top. Cool 5 minutes before cutting.
Cut 2 large ripe tomatoes into slices 1/2 inch thick (6 slices). Dip tomato slices
into flour seasoned with salt and pepper. Saute quickly in oil. Arrange olives
and 2 tablespoons scallions in bottom of cooled pie shell. Add Swiss cheese
and tomatoes. Stir eggs and Cheddar cheese into milk. Pour into pie shell and
bake at 375 for 40-45 minutes or until filling is set. Sprinkle remaining
scallions on top. Cool 5 minutes before cutting.
| Directions |
| Ingredients |
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