Heirloom Tomato and Onion Quiche

INGREDIENTS

1/2

15 - ounce package (1 crust) rolled refrigerated unbaked piecrust

12 oz

assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices

1 tbsp

butter

1/2 cup

chopped onion (1 medium)

eggs

3/4 cup

half-and-half, light cream or milk

3 tbsp

all-purpose flour

1 tbsp

snipped fresh basil or 1 teaspoon dried basil, crushed

1/2 tsp

salt

1/4 tsp

dry mustard

1/8 tsp

ground black pepper

1 cup

shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

Paprika