Wednesday, October 6, 2010

Tomato and Basil Quiche

I will admit, I was in a hurry so I used ready made crust :)  This was great for using my garden tomatoes and basil~ however it does NOT reheat well.  It needs to be eaten in one setting. :)


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

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.