Ingredients: 1 10oz package of cherry tomatoes – cut tomatoes in half,6 cloves garlic – peel and cut cloves in half,1 tsp dried basil,½ tsp salt,¼ tsp black pepper,¼ tsp Chipotle pepper (if not available may use same amount of hot pepper flakes).,1 refrigerated pie crust (the kind near the canned biscuits in the grocery – not the prefrozen kind),1 ½ Cups Shredded mozzarella Cheese (may use preshredded or fresh if necessary).,½ Cup heavy Cream,½ Cup milk,4 large eggs – beaten,½ tsp each of salt and pepper,2 Tbs Parmesan cheese
Instructions:
- Preheat oven to 350
- In a small bowl mix the tomatoes, garlic, dried basil, salt, black pepper and chipotle pepper, toss well and spread out onto a metal baking dish.
- Bake for 30 mins. The tomatoes will be shriveled and the garlic should be tender when done. There may be slight darkening on the garlic cloves – but they should not be burnt. If they are burnt there will be a bitter taste
- Remove tomatoes and garlic from the oven and allow to cool enough to touch. Set oven temp to 37
- Press the pie shell into a deep dish pie plate. Flute the edges of the pie crust
- Using a fork, poke holes into the bottom crust.
- Sprinkle half of the shredded mozzarella into the bottom of the pie crust.
- Cover with the tomatoe/garlic mixture and top with the remaining mozzarella cheese.
- In a small bowl, mix the half and half, salt and pepper and the beaten eggs together.
- Pour this mixture over the ingredients in the pie shell.
- Sprinkle top with Parmesan cheese.
- Bake 35-40 minutes until the center is no longer loose when the edges of the pie plate are gently shaken and the center no longer looks wet
- Allow the quiche to sit on the counter top for 10 minutes before cutting (this allows the quiche to rest and keeps the insides from being too runny)
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