Tuesday, June 7, 2011

Tomato basil crustless quiche

Recently I took a stab at an old recipe of mine but changed the ingredients up a bit. Here's my new take on the old Tomato quiche:

3 eggs
1 large tomato, cut into 1/4" slices
2 cups shredded cheddar cheese
1 garlic clove, chopped
1/4 cup onion, chopped
1 2/3 cup milk
6 tbsp sherry
Fresh basil

1. Place tomato slices on a paper towel to soak up moisture
2. In a small bowl, combine the cheese and garlic.
3. In a pie pan, layer ingredients, starting from the bottom: 1 1/2 cups Cheese, onion, tomatoes, basil leaves, 1/2 cup cheese.
4. In a large bowl, mix tofu, sherry, milk and sprinkled pepper. Add as top layer to the pie.
5. Bake at 425° for 20 minutes. Lower temp to 350° and bake for another 30 minutes. Let cool before serving.

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