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Tomato and Basil Quiche
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 26.1g|
|Saturated Fat 12.2g|
|Total Carbohydrate 23g|
|Dietary Fiber 1.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|