Tomato Basil Quiche

crust:
1 1/2 cups all-purpose flour
pinch of salt 2 garlic cloves, crushed
6 tbsp margarine
3 tbsp water

filling:
2 vine ripe tomatoes
1 tbsp fresh basil
1 cup cheddar cheese, grated
1/2 cup gorgonzola cheese, crumbled
2 eggs, beaten
2/3 cup milk
salt and pepper

For the crust, pour flour, pinch of salt, and garlic into bowl. Rub in margarine with fingertips until mixture resembles bread crumbs. Stir in water and bring the mixture together to form dough (I usually need more than the 3 tbsp of water for the dough). Lightly flour surface and rolling pin. Roll out dough and form dough into quiche pan. Prick dough with a fork. Combine grated cheddar and gorgonzola cheeses, beaten eggs, chopped basil, and milk into bowl. Add sliced tomatoes to mixture. Season to taste with salt and pepper. Pour into pie shell. Cook at 400 degrees for 25 minutes (I cook mine for 30 to 35 minutes).

It's fun to experiment with variations of this quiche. Jarlsberg cheese works nicely with sharp white cheddar and bleu cheese crumbles can be used instead of the gorgonzola. Artichoke hearts or mushrooms can be used in place of the tomato and rosemary instead of the basil.