Tomato and Basil Quiche recipe

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Ingredients

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Nutrition Info

378.5 calories
carbohydrate: 23 g
cholesterol: 127.3 mg
fat: 26.1 g
fiber: 1.3 g
protein: 13.7 g
saturatedFat: 12.2 g
servingSize: -
sodium: 697.5 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 (9 inch) pie

Recipe Note

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

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