This was amazing and fast! I made this with my friend Joanna for dinner. The only thing I would add is to brush the piecrust with some olive oil before cooking it so that the crust doesn't burn. ~ Original recipe from allrecipes.com
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1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons (60 ml) all-purpose flour
2 tablespoon (60 ml) dried basil
4 fresh basil leaves cropped
3 eggs, beaten
1/2 cup (120 ml) milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups (360 ml) shredded Colby-Monterey Jack cheese, divided
1/2 cup (120 ml) parmesan cheese
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 saute 1 minute on each side.
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 over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup (120 ml) parmeasean cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350F (175C), and bake for 15 to 20 minutes,
or until filling is puffed and golden brown. Serve warm.
Nutritional Information
Amount Per Serving Calories: 378 | Total Fat: 26.1g | Cholesterol: 140m
Ingredients
1 tablespoon (30 ml) olive oil1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons (60 ml) all-purpose flour
2 tablespoon (60 ml) dried basil
4 fresh basil leaves cropped
3 eggs, beaten
1/2 cup (120 ml) milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups (360 ml) shredded Colby-Monterey Jack cheese, divided
1/2 cup (120 ml) parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). 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 saute 1 minute on each side.
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 over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup (120 ml) parmeasean cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350F (175C), and bake for 15 to 20 minutes,
or until filling is puffed and golden brown. Serve warm.
