Fontina Cheese and Tomato Quiche
Make a delicious quiche using expired Fontina cheese and tomatoes. Ensure the cheese is still safe to consume by checking for any signs of spoilage such as mold or an off smell.
Ingredients
- 1 pre-made pie crust
- 1 cup Fontina cheese, grated
- 2 medium tomatoes, sliced
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Instructions
Preheat the oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and trim the excess dough.
Sprinkle half of the grated Fontina cheese over the pie crust.
Arrange the tomato slices on top of the cheese.
In a bowl, whisk together the eggs, milk, salt, pepper, basil, oregano, and thyme.
Pour the egg mixture over the tomatoes and cheese.
Sprinkle the remaining grated Fontina cheese on top.
Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown on top.
Allow the quiche to cool for a few minutes before slicing and serving.
Discard any leftovers after 3 days.