How to Make a Tomato and Basil Quiche

A tomato and basil quiche is a tasty alternative to pizza or pasta.

The filling is easy to assemble, and the homemade pie crust just tastes good.

The dish works well for brunch or a for summer picnic.

For the filling:

• 2 cups skim milk
• 3 eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup diced white onions
• 1 cup finely sliced cherry tomatoes
• 1/4 cup sliced black olives
• 4 cloves of garlic, diced
• 1 tsp dried thyme
• 1/4 tsp ground coriander
• 1/4 tsp ground allspice
• 1/2 tsp ground pepper
• 10 fresh basil leaves

For the pie crust:

• 2/3 cup (10 T) chilled butter
• 2 cups flour
• 1/4 cup very cold water

To make the pie dough, cut the butter into the flour, then add the chilled water. Gather the dough into a ball and refrigerate while preparing the quiche filling.

To make the filling, warm the milk in a microwave, then beat in the eggs. Add the dry spices. Set aside.

Preheat the oven to 350 F.

Take out the chilled pie dough and roll it out. Drape the dough into a sturdy pie dish. Roll up and crimp the edges to form the pie crust.

Next, add the mozzarella and parmesan cheese as the bottom layer in the pie dish. Next, add the tomatoes, onions and olives. Finally, pour in the milk mixture.

Place the quiche in the oven, being careful to keep the pie dish level so that the filling doesn't spill.

Tap the fresh basil leaves into the top of the quiche after about 20 minutes of baking. (This will keep the leaves from scorching.)

Bake the quiche until the filling is firm and a knife inserted in the center of the comes out clean. (About 50 minutes.)

Cool the quiche. Serve when chilled.