This delicious tomato quiche is a combination of a couple of recipes that I've made before. It's easy to prepare and looks great!
Ingredients
- (9-inch) unbaked deep dish pie crust: 1 piece
- olive oil: 1 Tbsp
- onion: 1 piece (sliced)
- tomatoes: 2 piece (sliced)
- all-purpose flour: 2 Tbsp
- basil: 2 tsp (dried)
- eggs: 3 piece (beaten)
- milk: 0.5 cup
- salt and pepper: (to taste)
- ½ cups shredded Colby-Monterey Jack cheese: 1 piece (divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
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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.
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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.
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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.
