SIMPLIFY BRUNCH!
My husband loves eggs Benedict for brunch. It’s hard to coax him into trying something else but he loves tomatoes so I knew he’d go for this. He ate half of the quiche himself! Good thing it was so easy to make.
You’ll get the tomatoes ready first. It starts with sautéing the onions in butter before adding the tomatoes. The liquid from this needs to mostly evaporate. If not, you’ll have a soggy crust. The premade pie shell makes life easier, too. Add your cheese to the bottom of it before topping with the tomato mixture. Add more cheese on that.
Get your eggs ready next. You’ll beat them until they get foamy and then you’ll beat them some more with the cream. Once that’s blended well, it all goes into the pie shell. Then you bake it, but pay attention! Only the first 10 minutes need to be on 425°. After that you reduce the heat to 325° for the duration of the baking.
I found this delicious recipe from the Taste of Home website. Click the link below to see the site and the full recipe for this Tomato Quiche.
CLICK HERE FOR RECIPE
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