Tomato Basil Quiche

Well, here goes nothing!  


I have been toying with the idea of writing a food blog for a while now.  Wasn't really sure if I would follow through or not, but I figure there is only one way to find out.  Hopefully this will be a really great way for me to reflect back on what I have made and what variations I used or should try next time.


I guess I will start with what I made tonight for dinner.  It was called 'Mama Sue's Tomato Basil Quiche'.  I found the recipe on my 'Whats for Dinner' app on my Galaxy Tab (which btw I LOVE!)


Ok so Ingredients call for:

• 5 Eggs
• 3/4 cup heavy cream ....I actually used 1 cup nonfat milk, which was actually 1/3 cup of carnation powdered milk and 2/3 cup of water.  Don't judge, my kid goes through milk so fast that I don't always have the real thing and I have found that this works in a pinch for cooking and baking.
• 2 cloves of garlic pressed...I used 3.  Hey, I like some garlic and I am hoping to steer clear of all those sparkley vampires out there!
• 1 frozen pie crust...I used Mrs Smiths only because it was on sale at the commissary and it was a 2 pie crust package.  Means I can make this again!
• 2 cups of shredded mozzarella/provolone cheese blend ..I used the Sargento cause thats all I could find.
• 3-4 plum tomatoes...I only used one because I thought after placing all the tomato slices that 3 or 4 would be kinda extravagant.  I still think that that may be too may, but I would definitely put 2 on there.  On second thought, maybe 3 would work.  I guess it all depends on how much you like tomatoes.  The kiddo loves them, the hubs likes them, and I am starting to come around more.  I am not a raw tomato eater, but if they are cooked right then its a go.
• 1/8-1/4 tsp crushed red pepper...I eyeballed this and put probably the 1/4 tsp amount in, not spicy at all.  
• 1/4-1/2 cup finely chopped fresh basil...I didn't have fresh so I used the dried stuff, and again eyeballed it but since dried takes up considerably less room than the fresh stuff, I obviously used less.

Ok now here are the directions:

1. Preheat oven to 350 degrees F
2. In a bowl beat together the eggs, cream (milk in my case), and garlic.  After having made this once I would also blend in the basil at this point if using the dried stuff.  If using fresh you can add it later on.
3. Line a baking sheet with aluminum foil and place frozen pie crust on it.  Layer in the cheese, tomatoes, crushed red pepper, and fresh basil (if you used fresh, if dried remember you added it to the eggs)
4. Pour egg mixture over the top of the layers as evenly as you can.
5. Bake for 1 hour or until the eggs are almost set.  Eggs keep cooking after you take them out of the heat so don't worry if they look a bit jiggly.  (Thank you Alton Brown for teaching me this important bit of cooking knowledge)
6. Set quiche on a wire rack and let cool for about 15 or so minutes.  

So thats pretty much that!  It was a very yummy dinner and would make an awesome brunch too!  The hubs liked it so much that he ate 1/2 of it!!!  

Now you see why I think more tomatoes and mixing in the basil to the eggs.  All in all, it was extremely tasty and I would not hesitate to make this again!