Tomato and Breadcrumb Quiche
By: Lady Catherine ...
Published: Wednesday, May 15, 2013 - 7:59am

Ingredients




½ loaf of left over Italian bread
4 eggs
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
Olive oil

Preparation

1 Preheat Oven 350 degrees: 2 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. 3 Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over. 4 Dice the rest of the onion and set aside for the eggs. 5 Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion. 6 Top with the sliced tomatoes, more cheese and more bread crumbs.  Repeat this process until used up. 7 Sprinkle the instant potato buds on top with a drizzle of olive oil. 8 Bake for 40 – 45 minutes until golden and slightly bubbly. 9 Let cool a little before cutting and serving.