Tomato and Breadcrumb Quiche
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.
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Added:
Wednesday, May 15, 2013 - 7:59am
