Tomato Basil Quiche

¾ cup stewed tomatoes, drained

¾ cup fresh chopped basil

½ pound jack cheese, grated

¼ pound grated Parmesan

4 large eggs

2 cups half and half

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 uncooked pie crust

Beat the eggs and add milk, half and half, basil and seasonings. Add cheeses and tomatoes, and pour into pie crust.

The crust can be pressed into a 10 inch cast iron skillet or a large glass quiche plate. 
For a no wheat option, simply skip the crust.
 
Bake covered with foil at 325 degrees for about 40 minutes. Uncover and bake for about 20 – 30 minutes more or until the quiche is firm in the center.

This works as a brunch or a dinner item. For breakfast, serve with corn muffins or popovers. As a dinner entrée, serve with salad and bread.

Stay hungry; stay foolish.

Stewart Brand, Whole Earth Catalog