tomato and basil quiche

1 prepared pie crust (I always use Ina Garten’s pie crust recipe - find here)

8 extra large eggs

1/2 cup milk or almond milk 

1/4 cup all purpose flour 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup grated cheddar cheese 

1/4 chopped basil 

6 large slices of tomato 

Preheat the oven to 375 degrees F. 

In a large bowl whisk together the eggs, milk, flour, kosher salt, and pepper. Stir in the grated cheese and basil. Set aside. 

On a floured surface, roll out the pie crust to fit the size of the pie pan you’re using. Place the crust in a pan - lifting and dropping the crust into the tin rather than stretching it, which will cause it to shrink when it bakes. Once it’s eased into the tin, trim off any excess. Place on a large baking sheet. Pour the egg mixture into the prepared pie crust and place the slices of tomato on top. 

Using a pastry brush, brush a small amount of the egg mixture on to the exposed crust and place in the oven. Bake for 40 minutes. Remove from the oven and allow to slightly cool before cutting and serving. The filling may rise, but don’t worry, it will deflate once removed from the heat.