Ingredients:
3/4 cup flour
1/2 cup cornmeal
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shortening
5 tablespoons cold water
2 cups firm tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper
1/2 cup chopped green onions
2/3 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
2 tablespoons flour
1 cup light cream
2 eggs
Directions:
Mix first 4 ingredients.
Cut in shortening until crumbly.
Add water; stir with fork until dough forms a ball.
Chill for 30 minutes.
On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
Put dough in plate; trim and flute.
Bake at 375* for 10 minutes; cool.
Put tomatoes in crust.
Sprinkle with salt, basil, pepper, onions and cheeses.
Whisk flour, cream, and eggs until smooth.
Pour into crust.
Bake at 375* for 40 minutes, or until set.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.