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Tomato & Fontina Quiche

Tomato & Fontina Quiche recipe image
This French main features " Pie Shell; unbaked, Sun-Dried Tomatoes;. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 123.4
Dietary: Gluten-free, Vegetarian
Description
This French main features " Pie Shell; unbaked, Sun-Dried Tomatoes;. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • " Pie Shell; unbaked
  • 1/2 cup Sun-Dried Tomatoes;
Directions
  1. 1
    marinated in oil 1 c Italian Fontina Cheese; -grated 1/3 c Scallions; thinly sliced 1 1/4 c Half-and-Half 2 lg Eggs White Pepper; to taste Prick the bottom of the pie shell with a fork.
  2. 2
    Chill for 30 minutes or freeze for 15 minutes.
  3. 3
    Preheat the oven to 425F (218&# 194;°C).
  4. 4
    Line the pie shell with waxed paper and fill with pie weights or beans.
  5. 5
    Bake for 10 minutes,
  6. 6
    remove the paper and weights, and continue to
  7. 7
    bake for another 5 to 6 minutes, or until golden.
  8. 8
    Reduce the oven temperature to 375F (191°C) and cook the pie shell while you prepare the filling.
  9. 9
    In a bowl, toss together the tomatoes, cheese, and scallions.
  10. 10
    Sprinkle the mixture evenly in the pie shell.
  11. 11
    In a bowl, whisk together the half- and-half, eggs, and pepper.
  12. 12
    Pour into the shell and
  13. 13
    bake for 30 to 35 minutes, or until a knife inserted 1/2 inch from the edge comes out clean.
  14. 14
    The custard in the center of the quiche won't be fully
  15. 15
    set , but it will continue to
  16. 16
    cook after being removed from the oven.
  17. 17
    Let stand for about 20 minutes.
  18. 18
    Serve warm.
  19. 19
    Although other cheeses, especially Swiss, work well with this recipe, it is really worth the effort to seek out a high-quality fontina cheese.
  20. 20
    The nutty, sweet flavor of fontina and it's terrific texture when melted are a wonderful complement to the salty, chewy tomatoes.
  21. 21
    This recipe is from _SUN-DRIED TOMATOES!_

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.4kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 89.0mg4%
Total Carbohydrate 15.9g6%
Dietary Fiber 0.9g4%
Sugars 1.0g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, fontina, french, main, pie, quiche, shell, sundried, title, tomato, tomatoes, unbaked, vegan
Read it online: https://www.chefs-mate.com/recipe/tomato-fontina-quiche/