Tomato Quiche

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Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • Filling:
  • 2 cups chopped plum tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup chopped green onions
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • 1 cup evaporated milk

Directions:

  1. In a small bowl, combine the first four ingredients.
  2. Cut in shortening until crumbly.
  3. Add water, tossing with a fork until dough forms a ball.
  4. Refrigerate for 30 minutes.
  5. On a lightly floured surface, roll out dough to fit a 9-inch pie plate; transfer pastry to plate.
  6. Trim to 1/2 inch beyond edge of plate; flute edges.
  7. Bake at 375° for 10 minutes.
  8. Cool completely.
  9. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses.
  10. In a small bowl, whisk the flour, eggs and milk until smooth.
  11. Pour over filling.
  12. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean.
  13. Let stand for 10 minutes before cutting.
  14. Refrigerate leftovers.
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