Garden Tomato Herb Quiche

• crust
• Classic Crisco Pie Crust Single crust
• 1/2 teaspoon garlic salt
• 1 large egg beaten
• 5 sweet onion very thin slices
• 1 tablespoon Crisco Pure Vegetable Oil
• 1/4 cup shredded mozzarella cheese
• 2 cups loosely packed fresh basil leaves
• 1/2 teaspoon ground black pepper
• 1 clove garlic cut in half
• 4 large eggs
• 1/2 cup half and half
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese freshly, divided
• 8 slices tomato

1. HEAT oven to 425u0b0F. Prepare recipe for single crust pie, adding garlic salt to flour mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. REDUCE OVEN TEMPERATURE TO 350u0b0F.
2. HEAT 1 tablespoon oil in small skillet over medium heat. Add onion; saute until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
3. COMBINE 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
4. BEAT eggs in large bowl at medium speed of electric mixer until foamy. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat on low speed until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust.
5. BAKE 20 minutes. Top with tomato slices. Bake an additional 30 minutes or until center is firm. Immediately sprinkle with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold.

crust, pie crust, garlic salt, egg, sweet onion, vegetable oil, mozzarella cheese, basil, ground black pepper, clove garlic, eggs, ricotta cheese, parmesan cheese, tomato

Taken from www.yummly.com/recipe/Garden-Tomato-Herb-Quiche-2200985 (may not work)