Heirloom Tomato and Onion Quiche

Name: Heirloom Tomato and Onion Quiche
Yield: 6 servings
Ingredients: 1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust; 12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices; 1 tablespoon butter; 1/2 cup chopped onion (1 medium); 3 eggs; 3/4 cup half-and-half, light cream or milk; 3 tablespoons all-purpose flour; 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1/8 teaspoon ground black pepper; 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces); Paprika

Heirloom Tomato and Onion Quiche was pinched from <a href="http://www.bhg.com/recipe/casseroles/heirloom-tomato-and-onion-quiche/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust

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12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices

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1 tablespoon butter

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1/2 cup chopped onion (1 medium)

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3 eggs

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3/4 cup half-and-half, light cream or milk

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3 tablespoons all-purpose flour

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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

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1/2 teaspoon salt

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1/4 teaspoon dry mustard

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1/8 teaspoon ground black pepper

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1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

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Paprika

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