Tomato Quiche

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!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 379 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 (9 inch) unbaked deep dish pie crust
• 3 eggs, beaten
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 tomatoes, peeled and sliced
• 2 teaspoons dried basil
• 1 onion, sliced
• 0.5 cup milk
• 1.5 cups shredded Colby-Monterey Jack cheese, divided

Recipe Instructions

Step 1

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

Step 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.

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 remaining 1/2 cup shredded cheese on top.

Step 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.