Heirloom Tomato and Onion Quiche

This recipe appeared in my inbox, just as I was wondering what to do with all the tomatoes from my garden!

I didn't grow any heirloom varieties, but mine worked just fine in this recipe.  It comes from Midwest Living.  Click here for the direct link to the recipe, which includes nutrition information.

I forgot to put the salt in it (I rarely cook with salt!) and it was still good.  Also, I didn't end up having to use foil to prevent the edges from browning too much.  I watched the stupid thing like a hawk for the last 10 minutes though!

Heirloom Tomato and Onion Quiche

1/2 15 -ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices (I used about 5 smallish tomatoes -- you will be placing them in a single layer across the pie plate, so judge how many you'll need as you slice)
1 tablespoon butter
1/2 cup chopped onion (1 medium)
3 eggs
3/4 cup half-and-half, light cream or milk (I used half-and-half)
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed (I used fresh)
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces) (I used Swiss)
Paprika

Directions

1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.