adapted from Noteworthy
This Garden Quiche can be served hot out of the oven or just warmed. It makes a delicious and nutritious meal for breakfast, lunch, or dinner.
pastry for a 9-inch pie or quiche pan
2 Tbsp butter, divided
2 Tbsp finely chopped red pepper, plus 3 red pepper rings (can use green pepper if you prefer)
2 Tbsp finely chopped onion
1/2 cup (or more as desired) halved cherry tomatoes
1/2 cup flour
1/4 tsp dried thyme or 1 tsp fresh thyme
1/4 tsp dried oregano or 1 tsp fresh oregano
1 cup Swiss cheese (I buy slices and chop the slices into small pieces)
3 large eggs, beaten
1 1/3 cups half and half
1 tsp seasoned salt
pinch cayenne pepper
2 Tbsp sliced black olives (optional)
fresh ground pepper to taste
Preheat the oven to 400°F
Fit the pastry into a 9-inch pie plate or quiche pan leaving a high edge, pierce the bottoms and sides with a fork. Bake in the preheated oven for 8 minutes.
Remove the pie crust and press down any risen areas. Turn the oven down to 375.
Dredge the halved tomatoes in the flour and set aside.
In large skillet heat 1 Tbsp butter, Add chopped red pepper and onion. Saute until golden. Remove vegetables from skillet. Set aside.
Add remaining 1 Tbsp butter to skillet, then saute the tomatoes and drain on a paper towel.
Arrange the tomatoes on the bottom of the pie crust. Sprinkle with the herbs.
Spread the vegetables over top of the tomatoes. Sprinkle with the Swiss cheese.
In a medium bowl, combine the eggs, half and half, seasoned salt and cayenne. Mix well.
Pour the egg mixture in the pie plate. Garnish with the red pepper rings and olives.
Bake at 375 for 30 - 35 minutes or until inserted knife comes out clean.
Remove from oven. Season with freshly ground black pepper.
Let stand fro 10 minutes before serving.