Bruschetta Quiche

With a surplus of eggs I am always looking for new recipes with eggs at the center. I found this incredible recipe at a great blog called Tilly's Nest. I have never actually made a quiche before and this one was so simple and flavorful. My little chef even had a great time helping make this. Pair it with a side salad and you have a fantastic meal!

For the original recipe, go to http://www.tillysnest.com/2014/03/bruschetta-quiche.html.

Bruschetta Quiche from Tilly's Nest

Ingredients:

6 Eggs
3/4 cup of milk
1 cup feta cheese with herbs
2 tablespoons of brown mustard
1 cup cherry tomatoes-quartered
2 tablespoons fresh chopped basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 pie crust
Salt and Pepper

Preparation:

Preheat the oven to 350 degrees F.

Spread out the pie crust in the baking dish. Now spread the mustard (secret ingredient) on top of the pie crust.

In a small bowl, mix together the quartered cherry tomatoes, fresh basil, olive oil, balsamic vinegar, and a bit of salt and pepper. Stir well and set it aside.

In a medium bowl, whisk together the eggs and milk. Next add the feta cheese and whisk that together. Pour the egg mixture into the dish with the pie crust.

Evenly add the tomato and basil bruschetta to the top of the egg mixture.

Bake in the oven for approximately 40 minutes, until the top is golden brown.