Tomato and Breadcrumb Quiche
½ loaf of left over Italian bread
1½ cups milk
4 vine ripe tomatoes – sliced about ¼ inch thick
1 medium onion
1 clove of garlic
¼ cup instant potato buds – (optional)
2 cups shredded Monterey cheese
¼ tsp salt
¼ tsp. black pepper
¼ tsp. dried oregano
Preheat Oven 350 degrees:
Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.
Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.
Dice the rest of the onion and set aside for the eggs.
Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.
Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.
Sprinkle the instant potato buds on top with a drizzle of olive oil.
Bake for 40 – 45 minutes until golden and slightly bubbly.
Let cool a little before cutting and serving.