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Tomato Quiche


Fresh parsley and basil help to flavor this tasty tomato quiche.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1 pie shell, 10-inch
  • 8 eggs, slightly beaten
  • 1 1/4 cups half-and-half
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced fresh parsley
  • 3 firm medium tomatoes
  • basil
  • granulated sugar
  • salt and pepper


Bake pie crust at 450° for 5 minutes. In mixing bowl, whisk together the eggs, cream, seasoned salt, 1/4 teaspoon pepper, the green onions, and minced parsley; pour into the pie shell. Cut a thin slice off ends of tomatoes; halve tomatoes.

Arrange tomato halves around edge of pie; sprinkle with dried leaf basil a little sugar, and salt and pepper. Bake at 350° for 45 to 55 minutes, or until a knife inserted in center of custard comes out clean.
Serves 6.

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