Seasoned Tomato and Garlic Quiche
This appealing tomato and garlic quiche is simply delicious.
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 medium tomatoes, chopped
2 MAGGI® Vegetable Bouillon Cubes*
1 (16-ounce) container sour cream
3 large eggs
1/2 cup freshly grated Parmesan cheese - divided use
1/4 cup seasoned bread crumbs
2 cloves garlic, finely chopped
- Preheat oven to 350°F (175°C).
- Combine tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, until bouillon is dissolved. Remove from heat.
- Combine sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.
- Bake for 50 to 60 minutes or until filling is set.
Makes 8 servings.
*May use other flavors of bouillon, if desired.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.