Gluten-Free Tomato & Cheese Skillet Quiche
Servings: 6 servings
Calories: 424kcal
Ingredients
- 1 Kinnikinnick pre-made pie crust , thawed
- 6 large eggs
- 2 cups half-and-half
- 2 cups grated cheddar cheese
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup cherry tomatoes , halved
Instructions
- Preheat the oven to 375 degrees.
- Grease an 8- or 10-inch cast iron skillet. Remove the thawed pie crust from the tray and line the skillet with it. Tuck ½ inch of the dough underneath itself to form an edge. Prick the bottom of the crust in several places with a fork. Place a double layer of tin foil in the crust, line with pie weights or dried beans and bake for 25-30 minutes or until pale brown. Remove the skillet from the oven, carefully remove the pie weights and foil, and reduce the oven temperature to 350.
- In a large mixing bowl, whisk together the eggs, half-and-half, cheese, salt, and pepper.
- Place the cherry tomato halves in the bottom of the pie crust. Pour the egg mixture over and bake for 35 minutes or until set. Let cool 5 minutes before serving.
Nutrition
Calories: 424kcal | Carbohydrates: 16g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 243mg | Sodium: 844mg | Potassium: 256mg | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 8mg | Calcium: 384mg | Iron: 1.3mg