Recipe

Three Cheese And Tomato Quiche Recipe

	Crabhappychick / All my dishes 1 year, 6 months ago Make this with some tomatoes fresh from your garden, throw it in the oven in the cool of a summer morning, and add a nice green salad on the side for an easy light summer dinner. Got this from a food processor cookbook in the 70's - don't remember which one.... More Prep:12m Cook:30m Servings:8	Crabhappych
	cheese zippy tomatoes

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Ingredients

1 pie crust (9 inch), blind bake

1 ounce parmesan cheese, fresh shredded

2 ounces mozzarella cheese, shredded

2 ounces swiss cheese, shredded

4 green onions, sliced

1 egg

1 egg yolk

1 cup whipping cream

salt and pepper, to taste

2 dashes nutmeg

1 tablespoon olive oil

3 ripe tomatoes, medium, sliced 1/4" thick

2 teaspoons Dijon mustard

1 teaspoon dried oregano (or 2 teaspoons chopped fresh)

1 teaspoon dried basil (or 8 leaves freshly chopped basil)

Directions

Heat oven to 375.

In food processor container, add egg, egg yolk, cream, salt, pepper and nutmeg. Process to mix.

In oil, saute green onions until wilted; remove. Add tomato slices to skillet and cook over medium heat until skin loosens. Transfer to paper towels and lift off skins. Pat off moisture.

Brush mustard onto bottom of cooled crust. Add mozzarella in an even layer. Place tomato slices, green onions, oregano and basil over mozzarella. Salt & pepper lightly. Top with swiss. Slowly pour in egg mixture. Sprinkle with parmesan cheese.

Bake 25 to 30 minutes or until puffy and browned. Cool on rack to lukewarm. Serve at room temperature.

NOTE: Use a gluten-free pie crust to make this gluten-free.

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