Quiche with Tomato, Basil and Garlic
Category: Garlic, Quiches & Souffles, Tomatoes
Yield: 8 servings
1 unbaked 9-inch (4-cup volume) pie shell
1 1/2 cups sour cream
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, lightly beaten
1/4 tsp salt
1/4 tsp ground black pepper
3 tbsp seasoned dry breadcrumbs
1 tsp dried basil leaves, crushed
3 clove garlic, finely chopped
1 3/4 cups fresh or canned diced tomatoes, drained
1/4 cup chopped ripe olives
1/2 cup (2 ounces) grated Parmesan cheese, divided

Procedures
PREHEAT oven to 350º F.
WHISK sour cream, evaporated milk, 1/4 cup cheese, eggs, salt and
pepper in medium bowl; pour into pie shell. Combine remaining cheese,
breadcrumbs, basil and garlic in small bowl; sprinkle over sour cream
mixture. Top with tomatoes and olives.
BAKE for 50 to 60 minutes or until knife inserted near center comes
out clean. Cool on wire rack for 5 minutes before serving.