Beer makes batters better, meat more tender, and sauces more flavorful.
Tomato Basil Feta Quiche
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- #70595
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 (6 1/2 inch size) pie or tart shell, unbaked
4 large eggs
1 cup heavy whipping cream
1/2 teaspoon white pepper
1 teaspoon fresh ground nutmeg
1 1/2 cup tomato, finely diced
1/2 tablespoon dried basil
1 cup Mozzarella cheese, shredded
4 ounces crumbled feta cheese
directions
Preheat oven to 350 degrees F.
In a mixing bowl, using electric whisk or mixer, beat the eggs until frothy. Add the nutmeg, white pepper and slowly pour in the cream while beating.
Pour some of the egg mix in the bottom the pie/tart shell to cover the bottom. Sprinkle 1/2 cup of the mozzarella over the bottom.
After draining, distribute the diced tomatoes over the bottom of the shell, sprinkling the basil over the top after.
Distribute the remaining 1/2 cup mozzarella over the tomatoes, followed by the crumbled feta cheese on the very top.
Carefully pour the remaining egg mix over the ingredients, making sure to moisten all of the cheese on top.
Bake in the oven for 40-45 minutes until risen and golden brown on top.
Allow to cool/rest for 10 minutes before attempting to serve.
added by
nutrition data
664 calories, 53 grams fat, 28 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
November 21, 2008
Very good and easy to make. I chopped, rinsed, drained and patted my tomatoes dry.