INGREDIENTS:
1 Tbs.Olive oil
1 Onion, sliced
2 Tomatoes, peeled and sliced
2 Tbs. All-purpose fFour
2 tsp. dried Basil
3 Eggs, beaten
1/2 c. Half &Half
1/2 tsp. Salt & Pepper to taste
1 9-inch unbaked deep dish Pie Crust
1 1/2 c. shredded Colby-Monterey Jack Cheese, divided
DIRECTIONS:
Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. 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 half & half. 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.
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