Tuesday, March 4, 2014

Tomato and Mozzarella Quiche



One of my favorite things about the weekends is making a delicious breakfast while sipping on some piping, hot coffee. Sometimes it's pancakes. Other days it's biscuits and gravy or maybe eggs and bacon. Either way, breakfast is one of my favorite meals.

Recently, due to an excessive amount of pie crusts in my fridge, I've had a fascination with quiche.  They're kind of a blank canvas and the possibilities are endless. A couple of weeks ago I made one with country ham. Today I made one with tomatoes and mozzarella. I threw in some fresh basil and onion for good measure. Mmm mmm good! 


Basil is one of my friend Lauren's favorite herbs. She grew some from seed last year and inspired me to do the same this year.  She also happens to be a vegetarian and I create my vegetarian recipes with her in mind.  Plus, this quiche reminds me of caprese salad and the last time she came to Lexington for a visit she made one for me.  It was so delicious! Lauren has all kinds of creative vegetarian dishes that she makes. They are full of color which makes them even more delectable! 

Quiche works perfectly for a single girl. A slice of it and a side if fruit and you have breakfast for most of the week! Win, win my friends!! 

Plus, you really can't get much easier than mixing some eggs, milk and cheese and throwing it into the oven, can you?





Tomato and Mozzarella Quiche                                          Printer Friendly

Ingredients

6 eggs
1 cup milk or heavy cream
1/3 cup onion, diced
1/2 cup tomato, diced
1 cup shredded mozzarella
1/2 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon garlic powder 
1 1/2 tablespoon to 2 tablespoon fresh basil, chopped
1 (9inch) pie crust


In a small skillet sauté diced onion over medium heat for about 5 minutes or until onions are translucent. 

Meanwhile, in a mixing bowl, beat eggs and milk or cream together.  Stir in tomato, onion, white pepper, salt, garlic powder, basil and cheese. 

Pour into pie crust and bake in a preheated 375 degree oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.

Let rest for about 10 minutes. Slice and serve!

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