Heirloom Tomato and Onion Quiche

Originally from Midwest Living Magazine, August 2006. It calls for heirloom tomatoes, but any fresh garden tomato will do.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

Directions

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.