Bacon Tomato Quiche
Crust:
3/4 cup flour
1/2 cup cornmeal
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup shortening
4 T. cold water — (4 to 5)
Filling:
2 cups chopped plum tomatoes
1 tsp. salt
1/2 tsp dried basil
1/8 tsp pepper
1/2 cup chopped green onions
8 strips — cooked & crumbled bacon
1/2 cup shredded cheddar & swiss cheese
2 T. flour
3 eggs
1 cup evaporated milk
Crust: In bowl combine first 4 ingredients. Cut in shortening until crumbly. Add water and mix with fork until dough forms a ball. Refrigerate 30 minutes. On lightly floured surface, roll out dough to fit a 9 inch pie plate. Transfer pastry to plate. Trim to 1/2 inch beyond edge and flute edges. Bake at 375 degrees for 10 minutes. Cool completely.
Filling: Place tomatoes in baked crust; sprinkle with salt, basil, pepper, onions, bacon and cheeses. In bowl, whisk flour, milk and eggs until smooth. Pour over tomatoes in crust. Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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