Easy Tomato Quiche Recipe with Fresh Basil

Ingredients

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

Instructions

1. Preheat your oven to 400°F (200°C). Blind bake the pie shell for 8 minutes.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion until softened; remove from the skillet. Lightly coat tomato slices with flour and basil, then sauté in the same skillet for 1 minute per side. In a bowl, whisk together eggs and milk until smooth; season with salt and pepper to taste.
3. Spread 1 cup of shredded cheese evenly across the bottom of the pre-baked pie crust. Layer the sautéed onions over the cheese, then arrange the tomato slices on top. Pour the egg mixture over the tomatoes; sprinkle the remaining 1/2 cup of shredded cheese on top.
4. Bake for 10 minutes in the preheated oven. Lower the heat to 350°F (175°C), and continue baking until the filling is puffed and golden brown, approximately 15-20 minutes. Serve warm and enjoy!

Nutrition

• Calories: 379 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 698 mg
• Protein Content: 14 g
• Cholesterol Content: 127 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g