Serve this savory egg pie with a mixed greens salad for brunch or a light dinner.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
35 mins to 40 mins at 425° /375°F
stand:
10 mins
Servings:
6
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Ingredients

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Directions

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  • Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.

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  • Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.

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  • In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.

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  • To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.

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  • Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Nutrition Facts

352 calories; total fat 23g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 146mg; sodium 426mg; potassium 269mg; carbohydrates 26g; fiber 1g; sugar 3g; protein 11g; vitamin a 923IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12 1mcg; calcium 202mg; iron 1mg.

Reviews

Rating: 5.0 stars
01/27/2020
My mom has been making this quiche for a few years and our entire family loves it. Now I make it for work staff meetings and church events and it always is such a hit! Highly recommend. This also is a great base recipie to throw in whatever veggies are on hand. Have some roasted squash & Brussels Sprouts from dinner? Throw them in. Broccoli? Leeks? Spinach? Those are great too. This has been a good way to use the leftovers in lunches/breakfasts for the week.