Heirloom Tomato and Onion Quiche

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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