Prep 30 mins
Cook 45 mins
Originally from Midwest Living Magazine, August 2006. It calls for heirloom tomatoes, but any fresh garden tomato will do.
- 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)
- Preheat oven to 425 degrees.
- Let piecrust stand at room temperature according to package directions. Unroll into a 9-inch pie plate. Crimp edges as desired.
- 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.
- Reduce oven temperature to 375.
- Place tomato slices on paper towels to absorb excess moisture.
- In a small skillet, melt butter over medium heat. Add onion, cook until onion is tender, stirring often.
- In a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard, and black pepper.
- Sprinkle cheese onto the bottom of the hot pastgry shell.
- Spoon onion mixture over cheese.
- Arrange a single layer of tomato slices over cheese, overlapping slightly.
- Slowly pour egg mixture over tomatoes. Sprinkle with paprika.
- Bake, uncovered, for 35 to 40 minutes, or until egg mixture is set in center.
- If necessary, cover edge of pie crust with foil to prevent overbrowning.
- Let stand for 10 minutes before serving.