Ingredients
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1 1/2 cups sour cream
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1/2 cup evaporated milk
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1/2 cup parmesan cheese, grated & divided
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4 large eggs, lightly beaten
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1/4 teaspoon salt
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1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves, crushed
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3 cloves garlic, finely chopped
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1 3/4 cups fresh tomatoes or 1 3/4 cups canned diced tomatoes, drained
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1/4 cup chopped ripe olives
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1/4 teaspoon ground black pepper
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3 tablespoons seasoned dry bread crumbs
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1 9" unbaked pie shell (4-cup volume)
Instructions
- Preheat oven to 350 degrees F.
- Whisk sour cream, evaporated milk, 1/4 cup cheese, eggs, salt, and pepper in medium bowl; pour into pie shell.
- Combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture.
- Top with tomatoes and olives.
- Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 5 minutes before serving.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.