Try These Old-Fashioned Breakfast Recipes This Weekend

3/9 Previous Next

© E+ / Gmvodz

Tomato Quiche

A fluffy breakfast quiche with a tangy tomato kick - what's not to love? Quiche became popular in 1950s America when we figured it was super easy to make ... and it fed a bunch of people. Since then, it's become a go-to recipe for breakfasts and brunches with family and friends.

Ingredients (for 6 people):

• 1 roll of shop-bought pie dough for 9-inch pan
• 1 cup onion (chopped)
• 2 tbsp butter
• 4 large tomatoes (peeled, seeded, chopped and drained)
• 1 tsp salt
  
• 1/4 tsp dried thyme
• 2 cups Monterey Jack cheese (divided)
• 4 large eggs 
• 1 1/2 cups half-and-half cream

Instructions:

1. Preheat oven to 425°.
2. Lightly flour a surface, and roll out the dough. Transfer to the 9-inch pan, and trim crust to 1/2 inch beyond the rim of the pan. Flute the edges and put in fridge.
3. In a large skillet, saute the onion over medium-heat. Add tomatoes, salt, and thyme. Liquid should develop, but after 10 min. should evaporate. Remove from heat.
4. Remove dough and sprinkle 1 cup of cheese over. Cover with tomato mixture, and sprinkle remaining cup of cheese over the top.
5. In a small bowl, whisk eggs until foamy before beating in the cream. Pour over the tomato and cheese mixture.
6. Bake for 10 min. before reducing the heat to 325°. and baking for a further 30 min.
7. Remove from oven and allow to stand for 10 min. before serving.
8. Enjoy!