Sensational Tomato Quiche Recipe
1 pc. 9-inch pie crust
3 tbsps. Tomato paste
2 lbs. tomatoes, peeled, seeded & choppped
2 tbsps. Olive oil
1/2 tsp. basil
1/2 tsp. salt
12 sliced black olives
4 big eggs, 3 yolks and 1 whole egg
1/2 cup onions, chopped
1/8 tsp. black pepper
1/2 cup chopped green bell peppers
3 tbsps. Chopped fresh parsley
1/2 tsp. oregano
1 minced clove of garlic
8 pcs. Anchovies (optional)
1/3 cup Parmesan cheese, grated
The crust should be baked partially and you must use the exact oven temp. when cooking the quiche. Temperature should be 350′ F for 4-7 mins. and allow it to cool for 5 mins. prior to filling it up with the mixture.
On a skillet, heat 2 tbsps. oil and saute the garlic, green peppers and onions then add in tomatoes, parsley, green pepper, salt, oregano and basil then continue to cook it on low flame for about 5 mins.
Take off the cover & increase the heat to that liquid can evaporate. Avoid burning this mixture then take off the heat.
On a bowl, put the 1 whole egg & 3 yolks with the tomato paste and be sure to blend them well. Mix it together with the tomato mixture then transfer it to the pie crust. Put the olives on top as well as grated parmesan & anchovies (if you want).
Bake in the oven for 30 mins. or just until it turns golden brown and has firmed up. This dish can be served as lunch with salad greens or as appetizers.
