Cherry Tomatoes And Pecorino Quiche Recipes

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CHERRY TOMATO QUICHE



Cherry Tomato Quiche image

Make and share this Cherry Tomato Quiche recipe from Food.com.

Provided by Well-Aged Cooky

Categories     < 60 Mins

Time 40m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 8

1 pie crust, from refrigerator dept. at grocery store
1/2 cup fresh basil, chopped and packed into measuring cup
2 eggs
8 ounces cream cheese
1 tablespoon lemon juice
6 tablespoons butter, soft
1/2 cup sour cream
12 ounces cherry tomatoes, cut in half or 1 large tomatoes, peeled, seeded, and chopped large

Steps:

  • When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
  • Beat eggs with a fork.
  • Beat softened cream cheese.
  • Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
  • Fold in basil.
  • Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
  • Pour custard over and smooth down.
  • Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
  • Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes.
  • 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
  • Cool until just warm, or serve at room temperature. It's good cold, too.
  • You probably won't have leftovers; if you do, refrigerate.

Nutrition Facts : Calories 462.8, Fat 40.5, SaturatedFat 21.1, Cholesterol 151, Sodium 386.1, Carbohydrate 18.2, Fiber 1.9, Sugar 1.9, Protein 8.1

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