Tomato Quiche

• 34 cup flour
• 12 cup cornmeal
• 34 teaspoon salt
• 14 teaspoon pepper
• 13 cup shortening
• 5 tablespoons cold water
• 2 cups firm tomatoes, chopped
• 12 teaspoon salt
• 12 teaspoon basil
• 14 teaspoon pepper
• 12 cup chopped green onion
• 23 cup shredded cheddar cheese
• 12 cup shredded swiss cheese
• 2 tablespoons flour
• 1 cup light cream
• 2 eggs

1. Mix first 4 ingredients.
2. Cut in shortening until crumbly.
3. Add water; stir with fork until dough forms a ball.
4. Chill for 30 minutes.
5. On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
6. Put dough in plate; trim and flute.
7. Bake at 375* for 10 minutes; cool.
8. Put tomatoes in crust.
9. Sprinkle with salt, basil, pepper, onions and cheeses.
10. Whisk flour, cream, and eggs until smooth.
11. Pour into crust.
12. Bake at 375* for 40 minutes, or until set.

flour, cornmeal, salt, pepper, shortening, cold water, tomatoes, salt, basil, pepper, green onion, cheddar cheese, swiss cheese, flour, light cream, eggs

Taken from www.food.com/recipe/tomato-quiche-33653 (may not work)