Tomato Basil Quiche II

Ingredients

1 tbsp. olive oil
1 onion, sliced
1 14 oz. can hunts diced tomatoes w/ basil, oregano and thyme, drained
2 tbsp. flour
1 tsp. dried basil (or fresh basil to taste)
3-4 eggs, beaten
1/2 c. milk salt & pepper to taste
1 9" unbaked deep dish pie crust (i use the better quality ones, the store brand ones tend to taste like a pot-pie, which is fine if you're into that)
1 1/2 c. shredded cheddar cheese

Instructions

Preheat to 400 degrees. Bake shell 8 min or until lightly browned. Reduce to 350 degrees.
Saute onion in oil until light brown. Remove from heat.
Drain tomatoes and mix with basil and flour.
Whisk eggs with milk and salt & pepper.
Spread 1 cup cheese over pie crust. Layer onions and mushrooms, top w/ tomato mixture. Distribute broccoli or ham over the top.
Cover with egg mixture and sprinkle with remaining cheese.
Bake for 25-35 minutes or until filling is puffed & golden brown.

Notes

Possible mix-and match ingredients:
1 8 oz. pkg. mushrooms, sliced, sauteed
1/2 c. frozen broccoli, layered over tomato mixture
1 c. diced ham