Food Breakfast Heirloom Tomato and Onion Quiche 5.0 (3) 2 Reviews Serve this savory quiche recipe with a mixed greens salad for brunch or a light dinner. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Photo: Rachel Marek / Kelsey Moylan Prep Time: 25 mins Bake Time: 35 mins Stand Time: 10 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ 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 ½ cup chopped onion (1 medium) 3 eggs ¾ cup half-and-half, light cream or milk 3 tablespoons all-purpose flour 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed ½ teaspoon salt ¼ teaspoon dry mustard ⅛ teaspoon ground black pepper 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces) Paprika Directions Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Print Nutrition Facts (per serving) 352 Calories 23g Fat 26g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 352 % Daily Value * Total Fat 23g 29% Saturated Fat 11g 55% Cholesterol 146mg 49% Sodium 426mg 19% Total Carbohydrate 26g 9% Total Sugars 3g Protein 11g Vitamin C 7mg 36% Calcium 202mg 16% Iron 1mg 5% Potassium 269mg 6%