Tomato Quiche

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

Serves 6

Ingredients:

9 inch pie shell
2 lg ripe tomatoes
1/4 c flour
1/2 tsp salt
1/8 tsp coarse pepper
2 T cooking oil
1/2 c ripe olives, sliced
1 c minced scallions (or less)
3 slices provolone cheese
1 c heavy cream
1 c grated aged Cheddar cheese
2 slightly beaten eggs

Directions:

Brush pie shell lightly with unbeaten egg white and bake for only 8 minutes at 425 degrees. Cool.
Cut tomatoes into six slices, each 1/2 inch thick. Mix flour, salt, and pepper. Dip each tomato slice into seasoned flour. Sauté quickly in cooking oil. Drain on paper towels. Arrange sliced ripe olives and all but 2 tablespoons of minced scallions in the bottom of the pie shell. You may prefer to reduce scallion amount to half a cup.
Arrange provolone and tomato slices over olives and scallions. Combine eggs, cheddar cheese, and cream. Pour into pie. Bake at 375 degrees for 40-45 minutes or until filling is set. Sprinkle rest of scallions on top. Cool five minutes before cutting. Yield: 6 servings.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questoins: koliver@prudential-ok.com