Quiche With Tomato, Basil, And Garlic - cooking recipe

Ingredients

1 9\" unbaked pie shell (4-cup volume)
1 1/2 cups sour cream
1/2 cup evaporated milk
1/2 cup parmesan cheese, grated & divided
4 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons seasoned dry bread crumbs
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves, crushed
3 cloves garlic, finely chopped
1 3/4 cups fresh tomatoes or 1 3/4 cups canned diced tomatoes, drained
1/4 cup chopped ripe olives (optional)

Preparation

Preheat oven to 350 degrees 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.
Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375\u00b0F oven for 20-25 minutes, or until heated through.