TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	cherry tomatoes - cut tomatoes in half	283.495	grams	None
	garlic - peel and cut cloves in half	6.0	cloves	None
	basil	1.0	teaspoon	None
	salt	0.5	teaspoons	None
	pepper	0.25	teaspoons	None
	chipotle pepper	0.25	teaspoons	None
	pie crust	1.0		None
	mozzarella cheese	1.5	cups	None
	heavy cream	0.5	cups	None
	milk	0.5	cups	None
	eggs	4.0	larges	None
	salt and pepper	0.5	teaspoons	None
	parmesan cheese	2.0	Tbs	None

cherry tomatoes - cut tomatoes in half

Qty: 283.495

Metric: grams

Price: None

garlic - peel and cut cloves in half

Qty: 6.0

Metric: cloves

Price: None

basil

Qty: 1.0

Metric: teaspoon

Price: None

salt

Qty: 0.5

Metric: teaspoons

Price: None

pepper

Qty: 0.25

Metric: teaspoons

Price: None

chipotle pepper

Qty: 0.25

Metric: teaspoons

Price: None

pie crust

Qty: 1.0

Metric:

Price: None

mozzarella cheese

Qty: 1.5

Metric: cups

Price: None

heavy cream

Qty: 0.5

Metric: cups

Price: None

milk

Qty: 0.5

Metric: cups

Price: None

eggs

Qty: 4.0

Metric: larges

Price: None

salt and pepper

Qty: 0.5

Metric: teaspoons

Price: None

parmesan cheese

Qty: 2.0

Metric: Tbs

Price: None

Previous Next

Instructions

Step 1: Preheat oven to 350

Equipment:

• oven

Step 2: In a small bowl mix the tomatoes, garlic, dried basil, salt, black pepper and chipotle pepper, toss well and spread out onto a metal baking dish.

Ingredients:

• chipotle chiles
• black pepper
• dried basil
• tomato
• garlic
• spread
• salt

Equipment:

• baking pan
• bowl

Step 3: Bake for 30 mins. The tomatoes will be shriveled and the garlic should be tender when done. There may be slight darkening on the garlic cloves - but they should not be burnt. If they are burnt there will be a bitter taste

Ingredients:

• whole garlic cloves
• tomato
• garlic

Equipment:

• oven

Step 4: Remove tomatoes and garlic from the oven and allow to cool enough to touch. Set oven temp to 37

Ingredients:

• tomato
• garlic

Equipment:

• oven

Step 5: Press the pie shell into a deep dish pie plate. Flute the edges of the pie crust

Ingredients:

• pie crust

Step 6: Using a fork, poke holes into the bottom crust.

Ingredients:

• crust

Step 7: Sprinkle half of the shredded mozzarella into the bottom of the pie crust.

Ingredients:

• shredded mozzarella
• pie crust

Step 8: Cover with the tomatoe/garlic mixture and top with the remaining mozzarella cheese.

Ingredients:

• mozzarella
• garlic

Step 9: In a small bowl, mix the half and half, salt and pepper and the beaten eggs together.

Ingredients:

• salt and pepper
• half and half
• egg

Equipment:

• bowl

Step 10: Pour this mixture over the ingredients in the pie shell.

Ingredients:

• pie crust

Step 11: Sprinkle top with Parmesan cheese.

Ingredients:

• parmesan

Step 12: Bake 35-40 minutes until the center is no longer loose when the edges of the pie plate are gently shaken and the center no longer looks wet

Equipment:

• oven

Step 13: Allow the quiche to sit on the counter top for 10 minutes before cutting (this allows the quiche to rest and keeps the insides from being too runny)