Caprese Quiche
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pie crust (9 inch) |
|
|
2 |
teaspoons |
olive oil |
|
1 |
large |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
3 |
whole |
plum tomato -- diced |
|
4 |
large |
eggs |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
cup |
half-and-half -- fat free |
|
1/4 |
cup |
fresh basil leaves -- sliced |
|
1 |
cup |
part skim milk mozzarella cheese -- diced |
|
vegetable oil spray |
| Heat oven to 350°F. Spray a 9 inch pie pan. Place pie dough in prepared pan and set aside. Heat oil in skillet and cook shallot and onions until golden. Stir in tomatoes and cook for 1 minute. Set aside to cool. Mix eggs and half and half. Add tomato mixture to eggs and pour into pie crust. Sprinkle with mozzarella cheese. Bake for 35 minutes or until golden. Let sit for 10 minutes before serving. Makes 4 servings. |
| Per Serving : 407 Calories; 24g Fat (55.1% calories from fat); 17g Protein; 27g Carbohydrate; 2g Dietary Fiber; 227mg Cholesterol; 545mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. |