Tomato and Basil Quiche

Ingredients

  • 1 tablespoon olive oil
  • 1onion, sliced
  • 2 medium whole (2-3/5" dia) (blank)s tomatoes, peeled and sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried basil
  • 3large eggs eggs, beaten
  • ½ cup milk
  • ½ teaspoon salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 ½ cups shredded Colby-Monterey Jack cheese, divided
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.

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  • Step 2

    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.

  • Step 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 top with remaining 1/2 cup shredded cheese.

  • Step 4

    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.

  • Partner Tip

    Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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