tomato and basil quiche

tomato and basil quiche
  • 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



  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  2. 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.
  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 top with remaining 1/2 cup shredded cheese.
  4. 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.

03/01/2017
tomato and basil quiche, Vegetarian Quiche recipe PT15M PT1H 5 455 calories
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