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Seasoned Tomato and Garlic Quiche

Prep:
15 mins
Cooking:
55 mins
Cooling:
0 min
Yields:
8
Breathe new life into your spring menu with this delightful recipe for Seasoned Tomato and Garlic Quiche.

This easy-to-make dish features a mouth-watering topping of infused tomatoes, toasted bread crumbs, Parmesan cheese and a sprinkling of chopped garlic.

Ingredients

  • 1 unbaked 9-inch (4-cup volume) pie shell
  • 2 medium fresh tomatoes, chopped
  • 2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
  • 1 container (16 ounces) sour cream
  • 3 large eggs
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/4 cup seasoned bread crumbs
  • 2 cloves garlic, finely chopped

Directions

PREHEAT oven to 350° F.

COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just 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.

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 260
  • Calories from Fat 180

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 20g 30%
  • Saturated Fat 10g 49%
  • Cholesterol 130mg 44%
  • Sodium 510mg 21%
  • Carbohydrates 13g 4%
  • Dietary Fiber .5g 3%
  • Sugars 3g
  • Protein 8g
  • Vitamin A 15%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 4%