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Tomato and Breadcrumb Quiche Recipe

by Catherine Pappas

Ingredients

½ loaf of left over Italian bread 4 eggs 1½ cups milk 4 vine ripe tomatoes – sliced about ¼ inch thick 1 medium onion 1 clove of garlic

¼ cup instant potato buds – (optional) 2 cups shredded Monterey cheese ¼ tsp salt ¼ tsp. black pepper ¼ tsp. dried oregano Olive oil

Directions

1. Preheat Oven 350 degrees:
2. Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.
3. Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.
4. Dice the rest of the onion and set aside for the eggs.
5. Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.
6. Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.
7. Sprinkle the instant potato buds on top with a drizzle of olive oil.
8. Bake for 40 – 45 minutes until golden and slightly bubbly.
9. Let cool a little before cutting and serving.

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