Cheese And Tomato Quiche

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#36829

Classy looking quiche for the next brunch at your place. Pie crust filled with a creamy mixture of egg, parmesan, and swiss and topped with tomatoes will have you going back for an extra slice.

serves/makes:

ready in:
1-2 hrs

2 reviews

ingredients

2 tablespoons butter
1 cup finely chopped onion
2 medium tomatoes, sliced
1 medium tomato, chopped
3 eggs
2/3 cup milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon salt
1 (9-inch size) unbaked pie shell

directions

Melt the butter in a medium skillet over medium heat. Add the onion; cook for 5 minutes, stirring occasionally. Add the chopped tomato; cover and simmer for 5 minutes. Uncover; cook for 2 minutes or until mixture is thick, stirring occasionally. Remove from heat; set aside.

Beat eggs in a large bowl. Add the milk, Swiss cheese, 1/2 cup Parmesan cheese, dill weed and salt; mix well. Stir in onion mixture. Pour into pie shell. Top with the sliced tomatoes and the remaining 1 tablespoon parmesan cheese. Bake in a preheated 350 degrees F oven for 55 minutes or until set. Let stand 10 minutes and serve.

added by

daphne1212

nutrition data

525 calories, 35 grams fat, 32 grams carbohydrates, 23 grams protein per serving.

reviews & comments

Lkurtz REVIEW:
August 17, 2020

Made this quiche tonight for dinner with my home grown tomatoes. I used gruyere for the Swiss cheese and substituted dried basil instead of dill. It was fantastic!
Guest Foodie REVIEW:
March 31, 2010

This quiche was so delicious and easy to make. Very inexpensive to make as I already had most of the ingredients.

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