Cheese and Tomato Quiche

De-frost pie crusts and pre-heat oven to 425. Meanwhile, shred cheese into a bowl and stir in flour. Set aside. Prick pie crusts all over with a fork and bake for about 5 minutes. Remove from oven to cool. In a large bowl, whisk eggs and then add half and half, milk and salt. Sprinkle half the cheese and flour mixture into each pie crust, spreading evenly on bottom. Pour half the egg mixture on top of this in each pie crust. Slice tomato in half, then slice into thin wedges and arrange on top of cheese and egg mixtures, then sprinkle sea salt and grind pepper on top.

Place in 400 degree oven to puff up beaten eggs. After about 10-15 minutes of baking, reduce heat to 325 and bake for about a half hour, or until fork comes out clean.

Note: deep dish pie crusts require more eggs, but this also depends on depending on how much cheese you like in your quiche. I usually use 6 eggs and a total liquid amount of 2 and ½ cups when filling two deep dish crusts.

Variations include using less milk for a more frittata-like quiche, adding shallots or leeks that have been sauteed in butter and olive oil before adding the cheese and egg mixtures, or including sauteed mushrooms, which go well with smoked cheeses. Blanched, squeezed-dry chard with sauteed onions, or thinly sliced, sauteed zucchini with basil also make great bases for quiches.