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Ingredients
- 1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
- 12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
- 1 tablespoon butter
- 1/2 cup chopped onion (1 medium)
- 3 eggs
- 3/4 cup half-and-half, light cream or milk
- 3 tablespoons all-purpose flour
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/2 teaspoon 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
Description
Summer's Fresh Tomatoes Lend Color And Flavor To This Cheesy Quiche That Makes A Light Dinner Or Lunch Idea.
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