Heirloom Tomato And Onion Quiche

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 9 inches pie crusts, refrigerated
• 12 ounces tomatoes, fresh, cut into 1/4 inch slices
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 3 eggs
• 3/4 cup half-and-half (light cream or milk will work)
• 3 tablespoons flour, all purpose
• 1 tablespoon basil, fresh (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon black pepper, freshly ground
• 1 cup swiss cheese, shredded (can use monterey jack, and or or havarti)
• paprika

Recipe

• 1 preheat oven to 425 degrees.
• 2 let piecrust stand at room temperature according to package directions. unroll into a 9-inch pie plate. crimp edges as desired.
• 3 line unpricked pastry with a double thickness of foil. bake for 8 minutes; remove foil and bake for 4 to 5 more minutes or until pastry is set and dry.
• 4 reduce oven temperature to 375.
• 5 place tomato slices on paper towels to absorb excess moisture.
• 6 in a small skillet, melt butter over medium heat. add onion, cook until onion is tender, stirring often.
• 7 in a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard, and black pepper.
• 8 sprinkle cheese onto the bottom of the hot pastgry shell.
• 9 spoon onion mixture over cheese.
• 10 arrange a single layer of tomato slices over cheese, overlapping slightly.
• 11 slowly pour egg mixture over tomatoes. sprinkle with paprika.
• 12 bake, uncovered, for 35 to 40 minutes, or until egg mixture is set in center.
• 13 if necessary, cover edge of pie crust with foil to prevent overbrowning.
• 14 let stand for 10 minutes before serving.