Wonderful flavor and best with fresh homegrown ingredients!
1 Tbs. olive oil
5 large or XL eggs
¼ c. chopped onion
1 (or 2) large-XL firm tomato
2 Tbs. flour (I like to use quinoa flour for a healthy add)
2 Tbs. dried basil, or ¼ c. fresh basil, finely chopped
2 c. shredded cheddar cheese (or substitute your favorite)
¼ c. half and half
1/3 c. skim milk
¼. C. sour cream
salt and pepper to taste
10” deep dish unbaked pie crust
Preheat oven to 400 degrees. Prepare your favorite pie crust recipe, roll and line pie dish.
Core tomato and carefully peel off as much skin as will remove without cutting the tomato flesh. Slice approx. 3/16” slices. (You will need 5-6 slices, as you are covering the bottom of the pie dish with overlapping slices.) Mix the flour and basil on a small plate. Coat both sides of the tomato slices with the basil mixture and set aside. Meanwhile, heat the olive oil in a large skillet over medium high heat. Sauté the onion for about two minutes. Add the tomato slices and sauté the coated tomato slices until slightly browned on each side, approx. one minute per side. Remove from heat.
Spread one cup of the cheese in the pie crust. Arrange tomato slices to cover the layer of cheese in the bottom of the crust, overlapping edges. In a medium bowl, beat the eggs by hand until frothy. Add the milk, creams, salt and pepper and whisk together. Gently pour egg mixture over tomatoes. Sprinkle the top with the remaining cup of cheese.
Bake in the preheated oven for ten minutes. Reduce heat to 350 degrees and continue to bake for 25 to 30 minutes, or until golden brown and puffy. Center must seem solid, not wet and jiggly. Serve this quiche warm. Serves 6 -8.