TOMATO Basil Quiche

Just call me betty..I have another recipe...My friend Amber Facer gave me this recipe. (She has the best recipes.) oh and the best part..so EASY!! Here it is:


Tomato Basil Quiche
From the Kitchen of: Amber Capua Facer Servings: 8
Category: Main Dish Prep time: 20 minutes

Emmentaler is a cow’s-milk cheese with a nutty, mild flavor. Any Swiss-style cheese with small holes may be substituted. So good!

1 9-inch unbaked pie crust
4 ounces (1 1/3 cups) Emmentaler cheese, grated on large holes of a box grater
2 large vine-ripened tomatoes, seeded and chopped into ¼ inch pieces
1 package (1 ounce) fresh basil, thinly sliced
3 large eggs
1/3 cup plus 1 tablespoon milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 425 degrees F. In a medium bowl, toss together cheese, tomatoes, and basil. Bake unpricked pastry shell for 5 minutes. Remove from oven and arrange cheese mixture in the bottom of shell. In a small bowl, whisk together the eggs and the milk. Add salt and pepper. Pour evenly over cheese mixture. Bake at 325 degrees F. for 45 minutes or until set. Remove from heat and let stand about ten minutes before serving

(I am sure you could use mozzarella cheese or Parmesan cheese too, it would just have more of a mild flavor and not as rich.)

*oh for the crust the Pillsbury dough boy works great or Martha Stewart has a really EASY crust and never fails! promise.