Tomato and Carmelized Onion Quiche

That's right, those pesky tomatoes are becoming ripe at an alarming rate. They are sooo good, though. I've used quite a few in sandwhiches with just some mayo and lettuce. Since its a little cooler today, I thought I'd do a quiche. This is my standard quiche recipe. Any ingredient can be swapped out for something else except for the crust, eggs and cream.

Start with a refrigerated pie crust. Roll it out into a large pie or quiche pan. Patch any tears by pressing dough with your fingers. Place foil over the crust and fill the cavity with one small bag of any kind of dried beans - I use kidney beans, which I store and reuse whenever I make quiche. Bake the crust in a 350 degree oven for 20 minutes. This is called blind baking and will help prevent the crust from becoming soggy from the quiche filling.

While the crust bakes, slice one large onion thinly and saute over medium heat in a little olive oil until the onion is nicely browned. Carmelizing the onion releases its sweetness. Remove the onion and set aside. Slice two tomatoes and sprinkle slices with salt, pepper and dried basil. Take the crust out of the oven, remove the beans and foil, and let it cool a bit. Cover the bottom of the crust with slices of cheese, I like swiss best. Then, because I always have cooked bacon in the freezer, I crumble several slices over the cheese. You can leave this step out.

Next spread the onion slices over the cheese and bacon. Begin frying each slice of tomato ever so slightly on each side. As the slices cook, remove them and arrange in circles on the quiche. If you really like cheese, sprinkle a little Parmesan over the tomatoes. Beat four eggs with one cup of heavy cream, salt and pepper to taste and a pinch of nutmeg. Pour egg mixture over quiche, place in 350 degree oven and bake for one hour. Let set for 15 minutes before serving.