Lipman Recipe Book
Ingredients:
- 3 tsp. extra virgin olive oil
- 8 Lipman Roma tomatoes, sliced 1/2-3/4 cm thick
- 6 eggs
- 1/2 cup milk
- 1 cup fresh basil, chopped
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
- Preheat oven to 200 degrees. Use two teaspoons of oil to oil a large baking sheet and place tomato slices on the baking sheet. Do not let tomatoes overlap. Bake for 3-4 hours or until tomatoes shrivel from dehydration. When cooking is complete, remove tomatoes from oven. Reserve 8 slices of tomatoes and chop the rest of the tomatoes finely.
- Increase oven temperature to 350 degrees. In a medium sized mixing bowl, whisk eggs. Add milk, basil, chopped tomatoes, salt and pepper; stir well to combine. Oil a 9-inch quiche dish (or pie pan). Pour egg mixture into dish. Layer reserved tomato slices evenly over the top of the egg mixture.
- Bake quiche 25-30 minutes or until the center of the quiche is completely firm.
More Information:
- This recipe was created by Kelly Davis of Foodie Fresh. The addition of the dehydrated tomatoes gives this quiche an extra layer of flavor. You can easily customize this recipe by adding your favorite cheese or additional vegetables.
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