Tomato Basil Quiche

Perfect in high summer. Pairs well with Easy Pie Crust.

Ingredients

• 2 tablespoons avocado oil, divided
• 1 onion or several scallions, chopped
• 2 tomatoes, sliced
• 2 tablespoons flour
• 6-8 tablepoons fresh chopped basil
• 3 eggs, beaten
• 1/2 cup milk (use cream for an indulgent quiche)
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust (or Easy Pie Crust)
• 2 cups shredded cheese, divided (try sharp cheddar, Colby-Monterey Jack, or swiss)
• nutmeg to taste (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. If using Easy Pie Crust above, simply preheat oven to 400, but do not prebake your crust further.
2. Meanwhile, heat 1 tablespoon avocado oil in a large skillet over medium heat. Saute onion or scallions until soft; remove from skillet. Heat the other tablespoon of avocado oil in the same skillet. Dredge tomato slices in flour, then gently saute 1 minute on each side. (Set a timer for this–you don’t want to over cook.) In a small bowl, whisk together eggs and milk. Season with salt and pepper.
3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions/scallions over cheese, and top with tomatoes and basil. Cover with egg mixture. Sprinkle top with remaining cup shredded cheese. If desired, sprinkle cheese with nutmeg.
4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 25 minutes, or until filling is puffed and golden brown. Serve warm. Tastes best after cooled for one hour. Enjoy!