• pie dough, enough for 10”-12”  (25-30cm) quiche pan
• 2 teaspoons (10ml) olive oil
• 1 small onion, chopped
• 1 1/2 cups (41.5g) mozzarella cheese, shredded
• 1/2 cup (45g) Parmesan Cheese, grated
• 1 pint (340g) cherry tomatoes, sliced in half
• 6 large eggs,
• 1 cup (240ml) heavy cream
• 1/2 teaspoon (2.5ml) kosher salt
• 1/4 teaspoon freshly (1.75ml) cracked black pepper
• 1/4 cup (5g) basil, hand torn (fresh leaves for garnishing top)
  

Preheat oven to 350°F/176°C
Lightly flour the working surface and roll out the pie dough to a 13-14” (33-35cm) circle.  Lay rolled dough into the quiche pan and press dough to form the crust.  
In a skillet, heat the olive oil over medium/high and add the onions. Sauté until soft and translucent, approximately 3-5 minutes.  Set aside.
Combine the cheeses in a large bowl and then lay into the bottom of the pie crust. Then evenly top with tomatoes.  
In a medium bowl, whisk together the eggs, cream, onions, salt and pepper to combine thoroughly.  Stir in torn basil.  Pour the egg mixture over the top of the cheese and tomatoes.
Bake for 40-50 minutes until the eggs are set and the crust is golden brown.
Garnish the top with fresh basil leaves.

Chef Note:  We love using Ricardo’s non-stick, perforated 11” quiche pan.  It is especially designed for quiches, tarts and pies to make the bottom and side crust to be crispier.  It has a removable bottom for easy release and serving and it’s non-stick coating makes for easy cleaning.