Tomato Quiche
By: Anonymous
Published: Sunday, February 14, 2010 - 3:42am

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

1 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. 2 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. 3 Bake at 375 for 10 minutes. Cool completely. 4 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. 5 Bake at 375 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 6 Yield: 6-8 servings.