Recipe Review: Tomato Quiche

When I found this recipe on The Sisters Cafe blog, I just knew I had to try it.  There are two things that we love in this house...tomatoes and cheese!  Throw those in a pie shell and it has got to be good.  I followed the recipe exactly as written and it was good, quick and easy.  I think this is more like a tart or pie and not a quiche because it doesn't have any eggs.  We aren't big fans of basil and found that we didn't like the way it tasted with this dish.  With that being said, I will be making this again but tweaking it for my family's taste. 

I served the pie with a salad and garlic cheese rolls (recipe coming) and it made a fabulous meatless meal. 

Tomato Quiche

(from The Sisters Cafe blog)

1 frozen deep dish pie shell or homemade pie crust

4-5 large Roma tomatoes

1/2 cup green onions, shopped

1/4 tsp dried basil

1 cup grated Swiss cheese

1/4 cup mayonnaise

salt and pepper to taste

Preheat oven to 400 degrees.  Cook pasty shell for 5 minutes and let cool.  Extract seeds and juicy parts as much as possible from tomatoes and discard.  Chop tomatoes into bite-sized pieces.  Mix all ingredients together and bake at 375 degrees for 20 to 30 minutes. 

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