Tomato & Goat Cheese Quiche

• 1 whole Store Bought Pie Crust, Or Your Favorite Homemade Recipe
• 1 Tablespoon Olive Oil
• 5 whole Green Onions, Chopped
• 5 whole Large Eggs
• 1-3/4 cup Reduced-fat Milk
• 1 whole Medium Red Tomato, Seeds Removed Then Chopped (1 Should Yield About 1/2 A Cup)
• 1 whole Medium Yellow Tomato, Seeds Removed Then Chopped (1 Should Yield About 1/2 A Cup)
• 1/4 teaspoons Salt
• 4 ounces, weight Goat Cheese
• Basil, For Garnish

1. Put the pie dough into a pie plate. Bake the pie crust according to package directions until golden brown, then remove from oven and set aside.
2. Heat oven to 375 F.
3. Heat olive in a frying pan over medium heat. Add green onions and saute, stirring often until tender and aromatic, about 5 minutes. Remove from heat when done.
4. Meanwhile, whisk together the eggs in a large bowl. Continue to whisk and add milk until the mixture is smooth.
5. Stir in tomatoes, green onions, and salt and then crumble in the goat cheese so that some chunks will remain in the egg mixture. Stir to combine.
6. Carefully pour the egg mixture into the pie crust. Bake for 30-35 minutes, or until edges are brown but the center still jiggles a bit. Remove from oven and let it cool to room temperature before serving.
7. Garnish with the fresh basil and enjoy!
8. Adapted from Good Housekeeping.

pie crust, olive oil, green onions, eggs, milk, red tomato, ubc, cheese, basil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/tomato-goat-cheese-quiche/ (may not work)