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A flavorful quiche without the guilt.
Preheat oven to 300ºF. Use 2 teaspoons of oil to oil a large baking sheet and place tomato slices on the baking sheet. Do not let tomatoes overlap. Bake for 3-4 hours or until tomatoes shrivel from dehydration. When cooking is complete, remove tomatoes from oven. Reserve 8 slices of tomatoes and chop the rest of the tomatoes finely.
Increase oven temperature to 350ºF. In a medium-sized mixing bowl, whisk eggs. Add milk, basil, chopped tomatoes, salt and pepper; stir well to combine.
Oil a 9-inch quiche dish (or pie pan) with the remaining 1 teaspoon oil. Pour egg mixture into dish. Layer reserved tomato slices evenly over the top of the egg mixture.
Bake quiche 25-30 minutes or until the center of the quiche is completely firm.
Recipe created by Kelly Davis of Foodie Fresh.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!