Tomato Basil Quiche

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My Kitchen in the Rockies


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1 pie crust, homemade (recipe here) or store bought

21 ounces (600 g) Tomatoes, sliced

2 tablespoons fresh basil, sliced

4 eggs ( Kirsten uses "Nestfresh")

3/4 cup 2 Tablespoons (200 g) heavy cream

2 tablespoons (30 ml) creme fraiche (or sour cream)

a pinch ground caraway seeds

1/4 teaspoon salt

1/4 teaspoon pepper

7 ounces (200 g) Gruyere, cut into smaller cubes

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