Tomato Quiche

Photo: flickr user EraPhernalia Vintage (here more often recently)

Ingredients

cup all-purpose flour

cup cornmeal

teaspoon salt

teaspoon pepper

cup shortening

4 to 5 tablespoons cold water

2 cups chopped plum tomatoes

1 teaspoon salt

teaspoon dried basil

teaspoon pepper

cup chopped green onions

cup shredded cheddar cheese

cup shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup evaporated milk

2 eggs

Preparation

In a bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges.

Bake at 375 for 10 minutes. Cool completely.

Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a bowl, whisk flour, milk and eggs until smooth. Pour over filling.

Bake at 375 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Yield: 6-8 servings.