Savannah Quiche

Directions

1. 1
   Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside.
2. 2
   Sprinkle tomatoes with salt and pepper to taste.
3. 3
   Dip each slice in the flour to coat lightly on both sides.
4. 4
   Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels).
5. 5
   Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl.
6. 6
   Layer the tomatoes on the bottom of the pie shell.
7. 7
   Evenly spread the onions over the tomatoes.
8. 8
   Sprinkle with oregano and provolone cheese.
9. 9
   In an mixing bowl, add the half-and-half and eggs; beat well.
10. 10
    Pour into the pie shell.
11. 11
    Sprinkle evenly with Swiss cheese.
12. 12
    Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.