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Ingredients: 3/4 ground white pepper 417/10000 Ounce(s) table salt 1 2/3 light cream 4 egg 2 Ounce(s) fresh torn basil leaves 1 small finely chopped onion 3 Pound(s) finely chopped garlic 1 27/625 Pound(s) shredded cheddar cheese 2 sliced thin tomato 1 unbaked pie crust Directions: 1. Preheat oven to 425F. Place tomatoes in a collander and sprinkle with salt to "sweat" the excess moisture. For 15-20 minutes. Set tomatoes on paper towel. 2. Mix the cheese with the garlic in a bowl. Place 1 1/2 cups of cheese/garlic mix on the bottom of the pie shell, put onion evenly over the cheese and then layer the tomato in a single layer then the basil, sprinkle with the remainer of the cheese. 3. Beat the eggs in a bowl thoroughlythen add the cream mustard and pepper, mix well. Gently pour the mixture over the cheese in the pie shell. 4. Bake for 20 minutes on a cookie sheet. Lower the oven temperature to 350F and bake for 30 additional minutes, or until the quiche is lightly browned on top and no longer liquidy. High elevations may require up to 15 additional minutes and should increase the oven temperature by 15 degrees 5. Cool for 10 minutes before serving you may substitute fresh ground black pepper for the white pepper if not available. Table salt must be used, do not use sea salt etc. Comments: This is my favorite quiche recipe to use my favorite tomatoes
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