Try this Tomato Quiche recipe, or contribute your own.
Suggest a better descriptionSource: Paula Lambkin
Preheat oven to 425. Saute onion in butter over medium heat in large skillet. Add tomatoes (drained), salt, pepper, and thyme. Cook on high for 8 - 12 minutes or until liquid is almost gone.
Place 1/2 of cheese in bottom of each pie shell. Spoon in tomato mixture and to with remaining cheese.
In small mixing bowl, beat eggs on high until foamy; at low speed beat in half and half. Pour over mixture in pie shell.
Bake in lower 1/3 of oven for 10 minutes. Reduce heat to 325 and bake 45 minutes longer or until knife inserted comes clean.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 97 | ||
Calories from Fat: 64 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 94.7mg | 3 % | |
Potassium 159.6mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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