Tomato Quiche

TOMATO QUICHE
(It is important to use light cream,
not milk, in this brunch-style entrée.)
Good for dinner as well, with warm bread.

Pastry for 1-crust, 9-inch pie OR
Use 1 frozen 9-inch deep dish pie shell.


1 Tablespoon chopped green onion
1 Tablespoon butter or margarine
1 Cup coarsely chopped, peeled, and
seeded tomatoes (2 medium)
1 Cup shredded Swiss Cheese
2 Tablespoons grated Parmesan Cheese
4 beaten eggs
1 Cup light cream
¼ Teaspoon salt

Prepare pastry or frozen pie shell.
PASTRY SHELL SHOULD BE HOT
WHEN FILLING IS ADDED - DO NOT
PARTIALLY BAKE AHEAD OF TIME.

Meanwhile, in skillet cook onion in butter
or margarine until tender. Remove from heat.
Stir tomato and cheeses into onion.
Spoon tomato mixture into pastry shell.
Beat together eggs, cream, and salt;
Pour over tomato mixture in dish.
Bake at 325 for 30 to 35 minutes
or until almost set in center.
Let stand 5 minutes before cutting.
Serves 8.

HINTS:

CLEANING FRESH LETTUCE, GREENS, ETC:
Fill large bowl or sink with warm (not hot) water.
Add about 1 Teaspoon to 1 Tablespoon of
table salt to running water --
(depending on amount of greens you are cleaning).
All the garden dirt and garden bugs will
fall to bottom of bowl or sink.
Thoroughly rinse off leaves and you are
ready to proceed with your recipe.

PEELING TOMATOES
Fill large pot with water.
Bring water to a boil.
Add 3 to 6 tomatoes
(depending on size of your pot).
When you see the skin breaking
loose, remove tomatoes
with slotted spoon.
(YOU DO NOT WANT TO COOK TOMATOES.)
Immediately place tomatoes in a
large bowl filled with tap water & ice cubes.
Let sit for a couple minutes
then peel skin from tomatoes.

Recipe and hints from Carol Sanders, MFM Volunteer