Tomato Avocado Quiche

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Half and half cream

  Fluid

  1 cup or 242g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

Directions

1. Preheat the oven to 350°F.
2. In a bowl, beat the eggs with half and half until slightly frothy. Slice the avocado and tomatoes.
3. Place the shredded cheese at the bottom of the pie crust. Arrange the avocado and tomato slices on top of the cheese. Pour the egg mixture over the top.
4. Bake in the preheated oven for 50-55 minutes, or until the quiche is set and the top is golden brown.