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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen! Ingredients:
1 tablespoon olive oil |
1 onion, sliced |
2 tomatoes, peeled and sliced |
2 tablespoons all-purpose flour |
2 teaspoons dried basil |
3 eggs, beaten |
1/2 cup milk |
salt and pepper to taste |
1 (9 inch) unbaked deep dish pie crust |
1 1/2 cups shredded colby-monterey jack cheese, divided |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute 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.
3. 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 shredded cheese.
4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
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