Ingredients

The following ingredients have 8 Servings
  • 1 (9-inch) refrigerated pie crust
  • 2 teaspoons olive oil
  • 1/3 cup chopped yellow onion
  • 8 ounces shredded mozzarella cheese
  • 4 ounces shredded Parmesan cheese
  • 1/2 pint cherry or grape tomatoes, sliced in half
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup loosely packed chopped or julienned fresh basil and additional fresh basil for topping, if desired

Instruction

  • Preheat your oven to 350 degrees F.  Form pie shell in pie dish that has been sprayed with cooking spray.
  • Heat olive oil in a skillet over medium high heat.  Sauté onions for approximately 3 minutes, or until tender.
  • Toss shredded cheeses in a large bowl to combine.  Spread cheese in bottom of pie crust, then evenly arrange tomatoes over cheese.
  • In a medium bowl, whisk together eggs, heavy cream, cooked onions, salt and pepper until combined.  Gently stir in basil.
  • Evenly pour egg mixture over cheese and tomatoes.
  • Bake for 40 minutes, or until eggs are set and crust is golden brown.
  • Top with additional fresh basil, if desired.