Tomato Quiche

Ingredients

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

Instructions

1. 1

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

2. 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.

3. 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.

4. 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.