Tomato and Breadcrumb Quiche

By ladygourmet

Ingredients

• 1/2 loaf of left over Italian bread
• 4 eggs
• 1 1/2 cups milk
• 4 vine ripe tomatoes – sliced about 1/4 inch thick
• 1 medium onion
• 1 clove of garlic
• 1/4 cup instant potato buds – (optional)
• 2 cups shredded Monterey cheese
• 1/4 tsp salt
• 1/4 tsp. black pepper
• 1/4 tsp. dried oregano
• Olive oil

Preparation

Step 1

Preheat Oven 350 degrees:

Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.

Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.

Dice the rest of the onion and set aside for the eggs.

Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.

Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.

Sprinkle the instant potato buds on top with a drizzle of olive oil.

Bake for 40 – 45 minutes until golden and slightly bubbly.

Let cool a little before cutting and serving.