Fresh Tomato and Basil Quiche

This dish is perfect for summer time as it uses fresh basil and tomatoes ... both abundant and delicious during the summer season. Do this dish justice and only make it when tomatoes are in season. It is just wrong to buy tomatoes in winter when they are hard, pale and tasteless!

I want to post this recipe now as our local farmers market is having a tomato festival this weekend!

Fresh Tomato and Basil Quiche (adapted from Cooking Light)

1 frozen/ refrigerated roll out style pie crust thawed
olive oil
1 cup sliced onion (I halved my onion then sliced)
1 clove garlic, minced
1 cup shredded sharp cheddar cheese
1 cup sliced tomato (I mixed cherry and traditional tomato on my quiche)
1/4 cup shredded fresh basil
1 cup 2% milk
1 1/2 TBS flour
salt and pepper to taste
3 large eggs, beaten

1. Unroll pie crust and carefully place in quiche pan. Par bake at 400 degrees about 10 minutes. Poke a few holes in the crust before placing in oven.
2. Add a bit of olive oil to a non-stick skillet. Heat over medium-high until hot. Add onion and garlic, saute 8 minutes or until lightly browned. Spread onion mixture in bottom of the prepared crust.
3. Sprinkle cheese over the onion and arrange tomato slices over the cheese. Top with basil.
4. Whisk milk and flour together. Add to beaten eggs and whisk a bit more. Pour over tomatoes. Bake at 400 degrees for 35 - 45 minutes until golden and knife inserted near center of quiche comes out clean.

Serve with a fresh summer salad! Yum!