Farm Fresh Tomato Quiche


1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust  or homemade

1/2 cup parmesan cheese

1 cup mozzarella cheese

15-20 large basil leaves, chopped, about 1/2 cup

2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last

6 eggs

1/2 cup milk, whole milk preferred

1/2 cup cream

1 tablespoon garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

pinch of Pink Himalayan salt

Preheat oven to 350 degrees.

In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom.  Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.

Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.

In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together.  Pour into the pie crust.  It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.

Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.

Let cool 5-10 minutes before serving.


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