Tomato Basil Quiche
1 tbs olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tbs all-purpose flour
2 tsp dried basil
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
9-inch unbaked deep dish pie crust
1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. 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.
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. Bake for 10 minutes. Reduce heat to 350 degrees F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm. Serves 4-6
