Simple Onion and Tomato Quiche with Cheddar and Feta

I have to confess I did not feel like cooking tonight. However, this onion and tomato quiche fit the bill for my lazy mood. If you have extra greens, like spinach or chard, you could add them when you are sauteing the onion. Left over roasted veggies would also work as good additions. Same, same if you’ve got left over cooked chicken.

You’ll need a single pie crust (homemade or store bought I won’t judge). If you want a recipe for an easy crust (it makes four), then you can check out the crust recipe that accompanies my no fuss chocolate pie recipe.

Filling

• 1 large green onion (or three small ones), whites and greens chopped
• 1 Tbsp olive oil
• 10 marzano tomotoes (grape or cherry tomatoes would do just as well)
• 6 eggs
• 1/3 C evaporated milk (yogurt or milk would also do)
• Salt and pepper to taste
• 1/2 C grated cheddar (I used aged white but use whatever you have)
• 1/2 C crumbled feta cheese
• 1/2 tsp Greek oregano

Method

1. Preheat your oven to 350 F.
2. Roll our your pie crust and fit it into a standard pie plate and prick it liberally with a fork.
3. Saute the onion in the olive oil until the onions start to soften.
4. Place the onion in the prepared pie crust.
5. Slice the marzano tomatoes in half length wise an place on top of the onions.
6. Season with salt and pepper.
7. Sprinkle with grated cheddar and crumbled feta.
8. Sprinkle the oregano over top.
9. Beat the eggs and evaporated milk together and pour evenly over top.
10. Bake for 30-40 minutes until set.
11. Remove from oven and cool for 10 minutes before serving.

Serves 8