This scaled-down quiche fills a 7-inch pie pan to the brim and is perfect for serving two or three. I think it's best fresh out of the oven when the cheese is wonderfully gooey. —Sherri Crews, St. Augustine, Florida
Ingredients
- 1 sheet refrigerated pie crust
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup sliced sweet onion
- 2 small plum tomatoes, seeded and thinly sliced
- 3 medium fresh mushrooms, thinly sliced
- 1/4 cup shredded Parmesan cheese
- 3 large eggs
- 1/2 cup half-and-half cream
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Directions
- Cut crust sheet in half. Repackage and refrigerate half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge.
- Layer half the mozzarella cheese, onion and tomatoes in crust. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine eggs, cream, mustard and herbs; pour over top.
- Bake at 350° for 45-55 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting.
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