tomato and basil quiche

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 tomatoes, peeled and sliced
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 3 eggs, beaten
• 1/2 cup milk
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 1 1/2 cups shredded colby-monterey jack cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). bake pie shell in preheated oven for 8 minutes.
• meanwhile, heat olive oil in a large skillet over medium heat. saute onion until soft; remove from skillet. sprinkle tomato slices with flour and basil, then saute 1 minute on each side. in a small bowl, whisk together eggs and milk. season with salt and pepper.
• spread 1 cup shredded cheese in the bottom of pie crust. layer onions over cheese, and top with tomatoes. cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• bake in preheated oven for 10 minutes. reduce heat to 350 degrees f (175 degrees c), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. serve warm.