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
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.
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
