see it in action…
tomato pie tortilla quiche
4
Ingredients
- 1 small heirloom or beefsteak tomato, thinly sliced (about 5 slices)
- extra-virgin olive oil
- kosher salt & freshly-ground black pepper
- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 teaspoon Dijon mustard
- 1 (10-inch) flour tortilla
- 2 ounces sharp cheddar cheese, grated (1/2 cup), divided
- 1/2 small shallot, thinly sliced
- Freshly-grated Parmesan cheese
- 1/4 cup loosely-packed fresh basil leaves, torn
Instructions
- Heat the oven to 350°F. Arrange the tomato slices on a baking sheet, drizzle lightly with oil and season with salt and pepper. Bake until wrinkled on top, ~15 minutes.
- Meanwhile, whisk together the eggs, cottage cheese, and Dijon and season generously with salt and pepper.
- Place the tortilla in a shallow (NOT deep dish) pie pan. (You can use more than one if needed, but where the tortillas overlap won’t be as crisp). Sprinkle with half the cheese. Bake until the cheese is melted, ~5 minutes.
- Top the tortilla with the tomatoes, shallot, and basil. Pour the egg mixture over top and top with remaining cheddar and Parmesan. Bake until puffed and just set, 25-30 minutes. Let cool 5 minutes before slicing.
Inspired by Food Dolls.
M. Faye⁸ Anderson says
Great recipes that I can access. Please add me to any newsletters etc. Eager to make for my teen grandson n granddaughter. TY.
Grace Elkus says
Done! Happy cooking 🙂
Jess R says
This was really good and super easy! It’s perfect for a weeknight dinner.
One question: how much basil did you use? I didn’t see it in the ingredient list and just kinda winged it with dried basil but I think fresh would be much better.
Grace Elkus says
Oh gosh, great catch! So sorry I forgot it in the ingredient list. I’d say about 1/4 cup loosely-packed fresh basil leaves. I’ll add it now. I’m glad you still enjoyed!