Tomato Quiche


1 sheet refrigerated pie dough 1 teaspoon Olive Oil 2 eggs 1 tablespoon Milk 1 tablespoon Whipping cream ¼ cup Gruyere Cheese, grated  2 tablespoons Parmesan  2 tablespoons green onions,  1 garlic cloves minced 1 small tomato, chopped

click through the slides for directions or click below to get the full recipe.

Large Radish
Large Radish

Roll out the pre-made refrigerator pie dough or you can make your own crust.

Prepare the Pie Crust

cut out pie dough circles by inverting the tart pans and cutting a little larger, to accommodate the sides when placing in the pan.

position the pie crust in the tart pan and use a fork to prick a few holes in the bottom.

place parchment paper on top of the pie crust and add in pie weights to keep the shell from shrinking during par baking. bake the shells for about 8 minutes at 350°F.

saute onions, tomatoes, and garlic

add the saute to bottom of pie shell

whisk eggs, cream, and milk

Stir in the cheese.

pour batter into pie shell.

Prepare the filling

place on a baking sheet and bake at 325°F for about 20 minutes.

Enjoy this tasty little quiche with a green salad

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