Tomato Basil Quiche | Blue Flame Kitchen

Ingredients

• 1 tbsp salted butter
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1 baked 9 inch deep dish pie shell
• 1 cup shredded Monterey Jack cheese
• 1/3 cup freshly grated Parmesan cheese
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp basil, crumbled or 1 tbsp fresh basil, chopped
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup light cream (10%)
• 2 Roma tomatoes, sliced 1/4 inch thick