From the kitchen of One Perfect Bite...We have a family owned Italian market in town and during the winter months they provide fabulous fresh vegetables at a reasonable cost. While I like to think of myself as a locovore, there are certain fruits and vegetables we would never have in the winter if I adhered strictly to my convictions. Tomatoes are one of them. Now I am a gal with standards, so the cardboard flavorless tomatoes generally found in supermarkets never make it to my table, but I have been known to pay a king's ransom for heirloom tomatoes in the depth of winter. Fortunately, for me anyway, last week's storm and a lack of customers made it possible for me to buy Brandywine tomatoes at summer prices. This quiche is one of the ways I used them, and I wanted to share this recipe with you because it is inexpensive to make and its cost makes it an ideal candidate for a Frugal Foodie Friday feature. It is perfect for lunch or a weekend brunch, and leftovers can be frozen for up to 2 months. I do hope you'll give this recipe a try. The quiche is delicious and easy to make and I really think you'll be pleased with it. Here is how it is made.
Fresh Tomato and Basil Quiche...from the kitchen of One Perfect Bite
1 (9-inch) unbaked pie crust completely thawed if frozen
1 cup plain nonfat or low fat yogurt
1/2 cup fresh basil, chopped and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded Swiss cheese
2 cups peeled,seeded and diced tomato, cut in 1/2-inch pieces
2 tablespoons grated or shredded Parmesan cheese
1) Preheat oven to 375 degrees. Press crust into a tart or pie pan and trim excess crust from edges. Bake it for 10-15 minutes until it is very lightly browned. Remove it from oven.
2) Meanwhile, in a large bowl, whisk together eggs, yogurt, 1/4 cup of basil, salt, pepper and Swiss cheese. Pour mixture into pie shell. Top it evenly with tomatoes and remaining basil. Sprinkle Parmesan cheese on top and bake for 40-45 minutes or until it is firm and lightly browned. Allow quiche to cool for at least 10 minutes before cutting it into wedges to serve. Yield: 8 servings.
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