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Tomato and Onion Quiche
(Perfect for Heirloom Tomatoes)

Serve this savory egg pie with a mixed greens salad for brunch or a light dinner. This is an excellent recipe to use when you have access to heirloom tomatoes such as Cherokee Purple and/or Brandywine, but also works great with regular tomatoes.  Includes options to make the recipe gluten-free.

Ingredients

1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust*
Assorted tomatoes, heirloom or regular, cut into 1/4-inch-thick slices
1 tablespoon butter
1/2 cup chopped onion (1 medium)
4 eggs (preferably cage-free organic eggs)
3/4 cup organic whole milk or organic light cream (raw goat milk would be ideal)
3 tablespoons coconut flour*
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/2 teaspoon HImalayan or sea salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
Paprika

*Try to find a piecrust which does not use bleached white flour, or better still go gluten free and make your own healthier gluten-free pie crust with this recipe:

Gluten-Free Perfect Pie Crust

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. 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.

2. 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.

3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.

4. 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.

5. 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 over-browning. Let stand 10 minutes before serving.

Servings: 6

Nutrition information: Per Serving: cal. (kcal) 352, Fat, total (g) 23, chol. (mg) 146, sat. fat (g) 11, carb. (g) 26, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 923, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 426, Potassium (mg) 269, calcium (mg) 202, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Original recipe and image source: http://www.recipe.com/heirloom-tomato-and-onion-quiche-1

    

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