Tomato Basil Quiche
  • Pie dough cut 2 inches larger than your skillet
  • ½ Roma tomatos, sliced thin
  • fresh basil
  • 2 eggs
  • ¼c. heavy cream
  • salt/pepper to taste
  • 1 ounce parmesan cheese, plus extra
  1. Preheat oven 375.
  2. Lay your pie crust into the skillet, roll edges under and flute.
  3. Sprinkle some of the extra Parmesan on the bottom.
  4. Lay a few slices of tomato over the cheese and some basil leaves.
  5. Whisk eggs, cream, salt, pepper, 1 ounce parmesan together.
  6. Pour over the tomatoes.
  7. Bake 35-45 mins until puffed up and golden. (I used bottom rack to keep bottom crust crispy.)
  8. Garnish with more basil and Parmesan cheese.
Recipe by Hugs and Cookies XOXO at