Preparation:
On a lightly floured surface, roll pastry from center to edges, forming a circle about 13" in diameter. Loosely wrap pastry around rolling pin. Unroll onto a 10" tart or quiche pan. Ease pastry into pan, being careful not to stretch pastry. Press edges of pie crust against edges of pan. Trim excess pastry. Line shell with a double thickness of heavy-duty foil; press down firmly but carefully.
Bake in a 450~ oven for 5 minutes. Remove foil; bake for 7 to 9 minutes more or till pastry is nearly done - pastry will not be brown. Remove from the oven; place on a wire rack. Reduce the oven temp to 325~.
In a small skillet cook the onion and basil in hot margarine or butter till onion is tender but not brown. FILLING-In a large bowl stir together cream or milk and eggs. Stir in tomatoes, farmer cheese, ham, 1/2 ts salt and 1/4 ts pepper. Add onion mixture; mix thoroughly. Pour filling evenly into the pastry. Bake in the 325~ oven for 30 to 35 minutes or till the top is golden and a knife inserted near the center comes out clean. Serve warm. |
