Tomato-Basil Quiche


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A delightful meatless quiche that's easy to prepare, and looks and tastes like you spent all day in the kitchen!

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  • 1 Tbs. olive oil
  • 1 onion, sliced
  • 2 tomatoes, peeled and sliced
  • 2 Tbs. all-purpose flour
  • 2 tsp. dried basil
  • 3 eggs, beaten
  • 1/2 C. milk
  • 1/2 tsp. salt and pepper to taste
  • 1 9-inch unbaked deep dish pie crust
  • 1 1/2 C. shredded Colby-Monterey Jack cheese, divided

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Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 C. shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 C. shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for 15-20 minutes, or until filling is puffed and golden brown. Serve warm.

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