Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::6
Yield::1 (9-inch) quiche
Ingredients
1 (9-inch) unbaked deep dish pie crust
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
½ cup milk
salt and pepper to taste
1 ½ cups shredded Colby-Monterey Jack cheese, divided
Directions
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.