Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
In a separate pan, melt the butter and brown the onions.
In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
The second layer is the onions, also try to spread these as evenly as possible.
The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
Finally, pour the flour, cream and eggs mix over the tomatoes.
Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
Let the quiche stand for 10 minutes before serving,.