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Cheesy Tomato Quiche

4.6
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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
6 servings
Breakfast Brunch French
Cheesy Tomato Quiche
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
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
While the oven is warming up, bake a pie shell in it for 8 minutes to give it a crispy base.
3
In the meantime, heat some olive oil in a large pan over medium heat on your stovetop.
4
Add sliced onions to the pan and cook until they become soft and tender, then remove them from the pan.
5
Next, sprinkle some tomato slices with flour and a pinch of basil, then sauté them in the same pan for 1 minute on each side to bring out their flavors.
6
Meanwhile, whisk eggs and milk together in a bowl until they form a smooth mixture. Add some salt and pepper to taste.
7
Place 1 cup of shredded cheese at the bottom of your pie crust, followed by a layer of cooked onions and then some tomato slices. Cover everything with the egg mixture and sprinkle the remaining 1/2 cup of shredded cheese on top.
8
Bake your pie in a preheated oven for 10 minutes, then reduce the heat to 350 degrees Fahrenheit or 175 degrees Celsius and continue baking until your filling is puffed and golden brown, which should take around 15 to 20 minutes.