Tomato Basil Quiche

I made this recipe for dinner tonight and I can't get enough of it (honestly, that happens every time I make it). It is SO good! It is adapted from a recipe found here.

Tomato Basil Quiche with Whole Wheat Crust
Serves 6

1.5 cups whole-wheat flour
1/2 cup melted butter
1.5 cups milk
5 eggs, beaten
large handful fresh basil, chiffonade (fancy word for chopped in strips)
15 grape tomatoes (I greatly prefer this recipe with sun dried tomatoes, but I don't always have them on hand)
4 oz log chevre, crumbled
salt and pepper to taste
2 bunches asparagus


In a 9-inch pie pan, combine butter and flour and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Evenly spread the cheese, tomatoes, and bail over the crust. Then mix eggs and milk and pour gently over filling. Bake at 375 for 40 minutes or until filling is set. Serve with steamed asparagus spears.

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