Tomato and Basil Quiche

» Tomato and Basil Quiche
Tomato and Basil Quiche


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


Heat oven to 400 degrees . And bake pie shell in heated oven for 8 minutes.

In the same time, heat olive oil in a large frying pan over medium heat. Saute onion until soft, take from skillet. Sprinkle tomato slices with basil and flour , after saute 1 minute in every side. Take a small bowl, whisk together milk with eggs . Option with salt and pepper.

Put 1 cup shredded cheese in the bottom of pie crust. Coat onions over cheese, then put in top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

After bake in heated oven to 10 minutes. Minimize heat to 350 degrees F, then bake for 15 to 20 minutes, and golden brown. Serve warm.

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