Quiche With Tomato, Basil, And Garlic

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 9" unbaked pie shell (4-cup volume)
• 1 1/2 cups sour cream
• 1/2 cup evaporated milk
• 1/2 cup parmesan cheese, grated & divided
• 4 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons seasoned dry bread crumbs
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves, crushed
• 3 cloves garlic, finely chopped
• 1 3/4 cups fresh tomatoes or 1 3/4 cups canned diced tomatoes, drained
• 1/4 cup chopped ripe olives (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 whisk sour cream, evaporated milk, 1/4 cup cheese, eggs, salt, and pepper in medium bowl; pour into pie shell.
• 3 combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture.
• 4 top with tomatoes and olives.
• 5 bake for 50 to 60 minutes or until knife inserted near center comes out clean.
• 6 cool on wire rack for 5 minutes before serving.
• 7 note: if you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. seal, label and freeze up to two months.
• 8 do not thaw before reheating.
• 9 unwrap and bake in a 375°f oven for 20-25 minutes, or until heated through.