Tomato Quiche

Makes one 9" pie

  • One 9" blind-baked pie crust
  • 3 large eggs
  • 1 cup of milk
  • 1 medium red onion, chopped
  • 1 handful of freshly chopped parsley
  • 1 pint grape tomatoes, quartered
  • 1 cup frozen corn kernels
  • 1 Tablespoon pizza seasoning
  • 1 cup shredded baby Swiss cheese
  • Salt and pepper to taste

Directions

Preheat your oven to 400 degrees. Blind bake your pie crust until just beginning to color, about 15 minutes. Prepare your quiche filling. Mix the eggs and milk together in a small bowl using a whisk or a fork. Chop the onion and parsley. Toss them together in a small bowl. Add the frozen corn and set aside. Quarter the grape tomatoes and toss with the pizza seasoning.

Once the pie crust is ready, spread half the cheese over the base of the crust. Then add the onion mixture. Top with the tomatoes and the rest of the cheese. Pour the egg mixture over the filling. Bake for 45 minutes or until the center is set and the cheese is beginning to brown.

Cool and refrigerate until ready to serve.