1 9 pie shell, unbaked
1/2 cup sun-dried tomatoes, marinated in oil
1 cup italian fontina cheese, grated
1/3 cup scallions, thinly sliced
1 1/4 cup half-and-half
2 large eggs
1 white pepper, to taste
A Recipe for
Tomato & Fontina Quiche
Herb Tip |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Food Tip |
This Recipe for Tomato & Fontina Quiche is one of thousands in the Recipes-to-go Egg Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Tomato & Fontina Quiche from the recipe cookbook of Recipes-to-go (Egg)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Prick the bottom of the pie shell with a fork. Chill for 30
minutes or freeze for 15 minutes.
Preheat the oven to 425F. Line the pie shell with waxed paper and
fill with pie weights or beans. Bake for 10 minutes, remove the
paper and weights, and continue to bake for another 5 to 6 minutes,
or until golden. Reduce the oven temperature to 375F and cook the pie
shell while you prepare the filling.
In a bowl, toss together the tomatoes, cheese, and scallions.
Sprinkle the mixture evenly in the pie shell. In a bowl, whisk
together the half- and-half, eggs, and pepper. Pour into the shell
and bake for 30 to 35 minutes, or until a knife inserted 1/2 inch
from the edge comes out clean. The custard in the center of the
quiche won't be fully set, but it will continue to cook after being
removed from the oven. Let stand for about 20 minutes. Serve warm.
Although other cheeses, especially Swiss, work well with this
recipe, it is really worth the effort to seek out a high-quality
fontina cheese. The nutty, sweet flavor of fontina and it's terrific
texture when melted are a wonderful complement to the salty, chewy
tomatoes.
This recipe is from _SUN-DRIED TOMATOES!_ by Andrea Chesman.
Serves: 4
Tomato & Fontina Quiche Recipe brought to you by Recipes To-Go