Title: Quiche in a crust
 Categories: Pies, Eggs, Main dish
      Yield: 4 Servings
 
     14 sl Bread
     90 g  Butter, melted
      1 ts Vegetable oil
      3    Bacon slices, chopped
      1 md (150g) onion, chopped
      2 md (260g) tomatoes, sliced

MMMMM--------------------------FILLING-------------------------------
      4    Eggs, lightly beaten
    3/4 c  (180ml) sour cream
    3/4 c  (180ml) milk
    3/4 c  (90g) grated tasty cheese
      1 tb Chopped fresh basil
      1 tb Chopped fresh parsley
 
  Remove crusts from bread.  Roll bread with a rolling pin until thin.
  Brush both sides of bread slices with butter, cut each in half
  diagonally. Press bread over base and sides of shallow ovenproof dish
  (2 litre/8-cup capacity).  Bake in moderately hot oven about 10 mins
  or until lightly browned and crisp.  Reduce oven to moderate.
  
  Heat oil in pan, add bacon and onion, cook, stirring, until onion is
  soft; drain on absorbent paper.  Place tomato slices over prepared
  base, reserving 6 slices; top with bacon mixture, filling, then
  reserved tomato slices.  Bake in moderate oven about 40 mins or until
  browned and set.
  
  Filling:  Combine all ingredients in jug; mix well.
  
  * Not suitable to freeze * * Not suitable to m/wave *
  
  Posted by : Sue Rykmans.