Tomato Quiche

Name: Tomato Quiche
Total time: 60
Yield: 6
Ingredients: 1 (9 inch) unbaked deep dish pie crust; 1 tablespoon olive oil; 1 onion, sliced; 2 tomatoes, peeled and sliced; 2 tablespoons all-purpose flour; 2 teaspoons dried basil; 3 eggs, beaten; 0.5 cup milk; salt and pepper to taste; 1.5 cups shredded Colby-Monterey Jack cheese, divided

Recipe by Karen Griffin from allrecipes.com

Breakfast,Brunch 60 Mins.

Ingredients

6 servings

•

1 (9 inch) unbaked deep dish pie crust
•

1 tablespoon olive oil
•

1 onion, sliced
•

2 tomatoes, peeled and sliced
•

2 tablespoons all-purpose flour

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2 teaspoons dried basil
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3 eggs, beaten
•

0.5 cup milk
•

salt and pepper to taste
•

1.5 cups shredded Colby-Monterey Jack cheese, divided

Instructions

Preheat the 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. 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.
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.
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.