I made my latest favorite for dinner last night. Everyone loves it. Well, maybe not the little ones - a lot of onion!
Tomato & Onion Quiche
1 tbs olive oil
1 onion, sliced
1 clove garlic, minced
2 tomatoes, peeled and sliced
1 link Italian sausage, casings removed (or any other meat you have around)
2 tbs all-purpose flour
1/2 c fresh basil leaves, chopped
3 eggs, beaten
1/2 c milk
salt and pepper to taste
1 9" unbaked deep dish pie crust
1 1/2 c shredded Colby-Monterey Jack or Mexican style cheese, divided
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Brown sausage and remove from skillet.
Saute onion until soft; remove from skillet.
Sprinkle tomato slices with flour, then saute 1 minute on each side.
In a small bowl, whisk together eggs and milk. Season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of the pie crust. Layer onions, sausage, and basil over cheese and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 20 to 25 minutes, or until filling is puffed and golden brown.
This is my latest "in front of the TV" project. I got the book from the library, looking for a hat pattern, and found this little scarf, knitted with wool I already had in my "stash". It's light and airy and soft.