✤1- refrigerated pie crust
✤12 oz heirloom tomatoes, cut into 1/4-in thick slices
✤1 tbsp butter
✤1/2 cup (~80g) chopped onion
✤3 eggs, room temperature
✤3/4 cup half & half
✤3 tbsp (~23g) all-purpose flour
✤1 tbsp crushed fresh basil
✤1/4 tsp dry mustard
✤1/2 tsp salt
✤1/4 tsp black pepper
✤Sprinkle of paprika
✤4 oz swiss cheese, shredded
❖Preheat oven to 425°F (220°C). Let pie crust stand at room temperature according to package. Place tomatoes on paper towels to absorb moisture.
❖Place crust into a 9-inch pie plate, crimping edges as desired. Line unpricked pastry with double layer of foil. Bake 8 min, remove foil, bake 4 more min. Remove from oven and reduce oven temp to 375°F (190°C).
❖In a small skillet, melt the butter over med heat. Add the onion and cook until tender but not brown, stirring occasionally.
❖In a med bowl, whisk together eggs, half & half, flour, basil, dry mustard, salt & pepper.
❖Sprinkle cheese onto hot pastry shell. Spoon onions over cheese. Arrange single layer of tomato slices. Pour egg mix over tomatoes and sprinkle with paprika.
❖Bake 35 min or until set in center. Let stand 10 min before serving.
