Tomato Quiche
Description
A delightful tomato quiche with cheese, onion, and basil that's easy to make with a prepared pastry crust but tastes like you spent all day in the kitchen!
Ingredients
•
1 (9 inch) unbaked deep dish pie crust
•
1 tablespoon olive oil
•
1 onion, sliced
•
2 tomatoes, peeled and sliced
•
2 tablespoons all-purpose flour
•
2 teaspoons dried basil
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3 eggs, beaten
•
1/2 cup milk
•
salt and pepper to taste
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1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.