Tomato and Basil Quiche

Ingredients

• 1.5 cups colby-monterey jack cheese shredded divided
• 1 9-inch unbaked deep dish pie crust ()
• 2 teaspoons basil dried
• 3  eggs beaten
• 2 tablespoons flour all-purpose
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 1  onion sliced
• 8 servings salt and pepper to taste
• 2  tomatoes peeled sliced

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake pie shell in preheated oven for 8 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium heat.
4. Saute onion until soft; remove from skillet.
5. 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.
6. Spread 1 cup shredded cheese in the bottom of pie crust.
7. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
8. 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.
9. Serve warm.