Tomato Onion Quiche

Here's one from the Company's Coming Meatless Cooking book. It's great to bring for a pot-luck or serve at a dinner party since it's a really pretty dish and is good served warm or cold. Make sure you invest in a good cheese for this one as it truly makes the dish.

1 1/2 tbsp. cooking oil
1 1/2 cups Chopped onion

Pastry Shell - For the shell you could buy a frozen pre-made shell but making your own will be best. I usually just follow the recipe on the Tenderflake brand lard box. If you're making this for a vegetarian remember you'll have to use vegetable based fats for the pie crust.

1 1/2 cups good quality sharp cheddar
3 Large Eggs
2 tbsp. All-purpose flour
1 1/2 tsp. Dijon mustard
1 cup light cream
Salt
Pepper

2 medium tomatoes sliced

Parsley Flakes
Dried Basil
Sea Salt
Pepper
Dried Onion Flakes

Heat the oil in a pan. Add the onion. Sauté until soft. Allow to cool.

Spread the onion in the bottom of the pie shell. Spread the cheese over the onion.

Beat eggs, flour and mustard in bowl until smooth. Add cream, salt and pepper. Beat Pour over cheese in pie shell.

Arrange tomato slices decoratively on top, overlapping if necessary.

Sprinkle with parsley, basil, salt, pepper and onion.

Bake at 350°F for 35 to 40 minutes.