Tomato and Basil Quiche recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
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 caloriescarbohydrate: 23 gcholesterol: 127.3 mgfat: 26.1 gfiber: 1.3 gprotein: 13.7 gsaturatedFat: 12.2 gservingSize: -sodium: 697.5 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Tomato and Basil Quiche
Directions
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Preheat 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. 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 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.