Tomato Swiss Quiche

This is a yummy savory quiche. I definitely don't make it often enough for how yummy it is! It's that darn pie crust - they really aren't difficult to make, but for some reason it's a big deterent for me. When I'm deciding what to make for dinner, it just seems like a pain to make a pie crust, so I make something different. Anyway, my mother in law came to Michigan after I had my baby in March (yes, both Brittany and I had babies in March!) and she got a pkg of two rolled up refrigerated pie crusts at the grocery store. We used one for this and the other for a pie. Wow. Easy. Really easy. And remarkably good for being so easy. Now, don't get me wrong, I love my homemade pie crust that I've always made, but I've discovered that there is definitely a time and a place for a storebought pie crust! Anyway, this delicious recipe is from a family friend, Linda Hancey, from the neighborhood we grew up in. It's fantastic!

Tomato Quiche

Submitted by Erin ~ www.thesisterscafe.com
printable recipe

1 frozen Marie Callendar’s 9-inch deep dish pie shell, or refrigerated rolled crust, or homemade
4-5 large Roma tomatoes
½ c. green onions, chopped
¼ tsp dried basil
¼ tsp salt and pepper, or to taste
1 c. grated Swiss cheese
¼ c. mayonnaise

Preheat oven to 400°.Cook pastry shell for 5 minutes and let cool.Extract seeds and juicy parts as much as possible from tomatoes and discard.Cut tomatoes into bite-sized pieces.Mix all ingredients together and bake at 375° to 400° for about 30 minutes.Serves 8.

(pictured here with a homemade crust)