Tomato Basil Quiche

My mom always used to serve breakfast-type items for supper -- Belgian waffles, Swedish pancakes (Oo, how ethnic) -- when we were growing up, so I could eat breakfast for dinner every night of the week if I had my druthers.



Modified from Liz's Cooking Blog

Ingredients:

2 medium or 1 large tomato, sliced 1/4 inch thick
2 cups shredded sharp white Cheddar
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
5 leaves of fresh basil, torn if large
3 eggs
1 1/3 cups milk (I used skim to keep it on the lighter side)
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 425F.

In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

In a medium bowl, beat the eggs thoroughly. Add the milk and pepper and beat well. Slowly pour the egg mixture into the pie shell.

Bake for 20 minutes. Lower the oven temperature to 350F and bake for 30 minutes longer, or until the quiche is browned to your liking.

Let the quiche cool on a wire rack for a few minutes before serving.