How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    wynnebaer ate it and said...
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    " It was excellent "
    sparow64 ate it and said...
    THis is absolutely fabulous, dahling!! Saving this one!
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    " It was excellent "
    tippystclair ate it and said...
    I have over 50 quiche recipes and this one will be added to them. A 5 from me! and thanks :}
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