Tomato and Basil Quiche
A delicious quiche filled with tomatoes, onions, and cheese, perfect for any meal.
Ingredients
- unbaked deep dish pie crust (1 (9-inch))
- olive oil (1 tablespoon)
- onion (1 )
- tomatoes (2 )
- all-purpose flour (2 tablespoons)
- dried basil (2 teaspoons)
- large eggs (3 )
- milk (0.5 cup)
- salt (0 )
- pepper (0 )
- shredded Colby-Monterey Jack cheese (1.5 cups)
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 379
- fat: 26 g
- sats: 12 g
- carbs: 23 g
- fibre: 1 g
- protein: 14 g
- salt: 0 g