Savannah Quiche Recipes

Steps:

• Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside.
• Sprinkle tomatoes with salt and pepper to taste.
• Dip each slice in the flour to coat lightly on both sides.
• Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels).
• Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl.
• Layer the tomatoes on the bottom of the pie shell.
• Evenly spread the onions over the tomatoes.
• Sprinkle with oregano and provolone cheese.
• In an mixing bowl, add the half-and-half and eggs; beat well.
• Pour into the pie shell.
• Sprinkle evenly with Swiss cheese.
• Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.

Steps:

• Preheat oven to 425.
• In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
• Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.