Recipe(tried): Valrico Quiche

Hello!

I have made this delicious quiche several times before for brunch and light lunches but I think it would be fabulous for dinner with a nice little salad on the side and perhaps a muffin!

This takes a little time but it is an enjoyable dish to make and they will be asking for more! The end result is definately worth waiting for!!

Valrico Quiche
serves 8

1 unbaked store-bought 9 inch pie shell
4 plum tomatoes, sliced
salt and black pepper taste
1/2 cup flour
1/2 stick butter
1 medium onion, finely chopped
1 garlic clove, crushed
1 tsp. dried oregano
1/2 cup shredded Monterey Jack Cheese
1/2 pkg. Louis Rich Italian seasoned chicken strips, shredded
3/4 cup buttermilk
2 large eggs, beaten well
1 cup shredded Swiss Cheese

Preheat oven to 350. Arrange pie shell in a 9 inch pie dish and crimp. Bake til slightly browned, about 9 minutes or so.

Season the sliced tomatoes with salt and pepper and then dip lightly into the flour. Melt 3 Tbsp. butter in a large skillet and cook the slices for about 2 minutes on each side. Take out and set aside. Add the remaining 1 T. butter and saute the onion til golden. Add the garlic and cook for 1 more minute.

Layer the tomato slices on bottom of pie shell. Sprinkle the onions over, sprinkle the oregano over and then the shredded chicken. Sprinkle the shrerdded Monterey Jack cheese over.

Beat the eggs well and add the buttermilk and mix well. It will thicken. Pour this over the pie shell contents. Sprinkle the shredded Swiss over and bake til golden for 40 minutes. Serve warm with a crisp salad and muffins.