I know. I am turning this into a recipe blog. But hey, we all gotta eat! This is a nice way to use summer's bounty.
1 unbaked pie shell
2-3 good sized tomatoes sliced (If they are very seedy, remove that part. It will make the bottom of the quiche too wet.)
1 teaspoon Italian seasoning
1 medium onion sliced into rings
1 cup shredded cheese
4 beaten eggs
1 tablespoon of milk or cream
salt and pepper to taste
Place the tomatoes into the pie shell, overlapping as needed. Sprinkle the Italian seasoning. Arrange the onion slices evenly. Sprinkle the shredded cheese. Mix the beaten eggs and the milk together and pour over the cheese. (I add the salt and pepper to the egg mixture and then pour.) Bake in a preheated 350 oven for 45 minutes or until the center is set. Remove from oven and let cool for 10 minutes. This will allow the eggs to finish cooking. Enjoy! Makes great leftovers. I actually prefer it cold. You could also add very thinly slices zucchini.
I am blessed. ~Angela