Name: Tomato Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Unbaked deep dish pie crust - 1 (9-inch); Olive oil - 1 tablespoon; Onion, thinly sliced - 1; Tomatoes, peeled and sliced - 2; All-purpose flour - 2 tablespoons; Dried basil - 2 teaspoons; Eggs, beaten - 3; Milk - ½ cup; Salt and pepper to taste - ½ cup; Shredded Colby-Monterey Jack cheese, divided - 1 ½ cups

Ingredients for - Tomato Quiche

1. Unbaked deep dish pie crust 1 (9-inch)

2. Olive oil 1 tablespoon

3. Onion, thinly sliced 1

4. Tomatoes, peeled and sliced 2

5. All-purpose flour 2 tablespoons

6. Dried basil 2 teaspoons

7. Eggs, beaten 3

8. Milk ½ cup

9. Salt and pepper to taste ½ cup

10. Shredded Colby-Monterey Jack cheese, divided 1 ½ cups

How to cook deliciously - Tomato Quiche

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.