The Pioneer Woman Tasty Kitchen
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Easy Cheese Crust Tomato Quiche

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Level: Easy

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Description

A no-roll, press down cheese and herb crust with a tasty tomato, cheese and egg filling.

Ingredients

  • FOR THE CRUST:
  • 2-⅛ cups Whole Wheat Flour
  • ¼ cups Olive Oil
  • 2  Egg Yolks, Set Egg Whites Aside For Later
  • ¾ cups Milk
  • 1 cup Cheddar Cheese, Grated
  • 1 teaspoon Dried Mixed Herbs
  • FOR THE QUICHE:
  • 1 teaspoon Mixed Dried Herbs
  • 1 cup Cheddar Cheese, Grated
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 8  Eggs, Whisked
  • 2  Egg Whites, Reserved From Crust
  • 4  Large Tomatoes, Sliced Into Thin Rounds

Preparation

For the crust:
Preheat oven to 180ºC (355ºF). Grease and lightly flour an 11-inch round quiche dish (or pie dish) with sides at least 1 1/2 inches tall.

Place the flour in a large mixing bowl and make a well in the centre. Pour in olive oil, egg yolks and milk and stir until combined. Stir in grated cheese and mixed herbs. Knead dough gently 3 to 4 times; it should be smooth and not sticky.

Form the dough into a ball and place in the centre of the quiche dish. Press down with your hands until the dough evenly covers the base and up the sides of the dish. Score the crust all over with a fork. Bake for about 15 minutes until going golden. Take out of the oven.

For the quiche filling:
In a large bowl, stir dried mixed herbs, cheese, salt and pepper into the whisked eggs and egg whites.

Arrange the tomato slices in the baked quiche crust in layers (I did 3 layers). Pour the egg mixture over and bake for 35–40 minutes, until egg is cooked through. Allow to cool for about 10 minutes before slicing and serving.

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