Category Archives: Basil

FRESH TOMATO AND BASIL QUICHE

tomato_basil_quiche

FRESH TOMATO AND BASIL QUICHE

INGREDIENTS
Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish

INSTRUCTIONS
Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat a nonstick pan with olive oil; sauté onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Top with basil.
Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into crust. Carefully arrange tomatoes on top. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Garnish with basil leaves.

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Tomato & Basil Pesto Salad

Basil & Tomato Salad

Tomato & Basil Pesto Salad

Combine ½ C. Basil Pesto (purchased from store or made from recipe basil pesto recipe below)
Several cherry tomatoes cut in half
1 C. Mozzarella cheese, grated or in chunks
½ C. green olives, halved
¼ C. olive oil

Directions
Combine all ingredients above, cover, and chill before serving.

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.

With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.

Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator or freeze it.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/