Tomato feta quicheSubmitted by: FLAUTISTA211
IntroductionAn American version of an old French dish. An American version of an old French dish.
1/2 cup margarine (one stick)
1-1/2 cup whole wheat flour
3 plum or Roma tomatoes
1/4 cup nonfat milk
1/2 cup feta cheese, crumbled
2 tbsp basil
Cream the butter until fluffy. Add the whole wheat flour and blend until crumbly. Add water gradually, mixing it in until a desired dough consistency is reached. Roll out the dough to less than 1/4 inch in thickness and place it in a quiche or pie pan. Poke with a fork all over the crust to discourage air bubbles from forming while baking.
Chop the tomatoes into small pieces and spread over the crust in the quiche pan.
Beat the eggs until foamy, adding the milk to thin their consistency. Mix in the cheese and the basil. Pour the mixture over the tomatoes and crust in the quiche pan. Bake for 40 minute to one hour or a knife tests clean in the center.
Number of Servings: 10
Recipe submitted by SparkPeople user FLAUTISTA211.