Tuesday, May 10, 2016

Italian Quiche (with tomato, basil, and garlic)

Depending on the size of your family, this recipe can be served as lunch or a light dinner meal. This is a delicious quiche that makes your house smell delicious!

PREP TIME: 20-25 minutes
BAKE TIME: 50 minutes
Preheat oven to 180 C (350 F)


1 prepared 9-inch pie shell (I make mine from scratch following this recipe)

1 1/2 cups sour cream

1/2 cup evaporated milk (I have omitted this if not available)

1/2 cup grated Parmesan cheese, divided

4 large eggs, beaten

1/4 tsp. salt

1/4 tsp. ground black pepper

3 tablespoons seasoned, dry breadcrumbs 
(I use small seasoned salad croutons commonly sold here in Russia)

1 tsp. dried basil leaves, crushed

3 cloves garlic, finely chopped

1 3/4 cups fresh or canned diced tomatoes, drained

1/4 cup ripe olives, chopped (optional)


Whisk sour cream, evaporated milk, 1/4 cup grated Parmesan cheese, eggs, salt, and pepper in medium bowl; pour into pie shell. Combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture. Top with tomatoes and olives.

**I allow the quiche to bake for about 5-10 minutes before sprinkling on the cheese, breadcrumbs, basil, and garlic mixture, as well as, the tomatoes and olives. This prevents them sinking too deeply into the quiche during baking.

Bake for 50-60 minutes or until knife inserted near center comes out clean. Remove from oven. Allow to cool on a wire rack for 5-10 minutes before serving.

Note: The quiche will "poof" up while baking but will shrink back down to its original size once you remove it from the oven.

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