Tomato Quiche

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup shortening
• 4 to 5 tablespoons cold water
• Filling:
• 2 cups chopped plum tomatoes
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1/2 cup chopped green onions
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 cup evaporated milk

Directions:

1. In a small bowl, combine the first four ingredients.
2. Cut in shortening until crumbly.
3. Add water, tossing with a fork until dough forms a ball.
4. Refrigerate for 30 minutes.
5. On a lightly floured surface, roll out dough to fit a 9-inch pie plate; transfer pastry to plate.
6. Trim to 1/2 inch beyond edge of plate; flute edges.
7. Bake at 375° for 10 minutes.
8. Cool completely.
9. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses.
10. In a small bowl, whisk the flour, eggs and milk until smooth.
11. Pour over filling.
12. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean.
13. Let stand for 10 minutes before cutting.
14. Refrigerate leftovers.