Perfect in high summer. Pairs well with Easy Pie Crust.
- 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)
- 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.
- 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.
- 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.
- 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!