Italian Quiche
Lots of tasty Italian flavors for those mornings you just need a little more. We usually have this on the weekends when we have a little extra time to enjoy.
Equipment
- 9" round pie dish
Ingredients
- 1 Store bought pie crust
- 5 Eggs
- 1/2 Cup heavy cream
- 2 Tablespoons grated Parmesan cheese
- 1/2 Cup mozzarella cheese
- 1 Cup halved cherry tomatoes
- Pinch oregano dried or fresh
- Pinch Salt
- 1 Teaspoon Olive Oil
- Fresh basil
Instructions
- Preheat your oven to 400 degrees, place the pie crust in an oiled pie plate, pierce it all over with a fork, line the pie with aluminum foil and add some dry beans (or pie weights) to weigh it down. Pop the crust in the oven and let it bake for 15 minutes with the foil and weights then remove them (beans or weights) and leave it (crust) in for an additional 10 minutes then remove from the oven and make the filling.
- In a small bowl, toss the tomatoes with the oil, oregano and salt and set aside.
- In a bowl, whisk together the eggs, heavy cream, parmesan cheese and salt, pour into prepared crust then sprinkle the mozzarella cheese over the top and carefully sprinkle with the halved tomatoes.
- Pop the quiche back in the oven for about 20 minutes or until golden brown and set in the middle, allow it to cool completely before serving.