Savannah Quiche
From: Crazy for Casseroles: 275 All-American Hot-Dish Classics by James Villas

Heaven only knows how and when this layered quiche became identified with Savannah, Georgia, but I've had it served to me both at private cocktail parties and in one restaurant there and find it addictive. One thing's for certain, according to the locals: if the quiche does not contain tomatoes and provolone cheese, it's not real Savannah quiche.

Other herbs may be added and some cooks may top the pie with a mixture of Swiss cheese and grated Parmesan or all Parmesan, but the tomatoes and provolone--sliced and diced respectively--are cardinal components. And nobody there blinks an eye at using commercial pie shells.

1 unbaked store-bought 9-inch pie shell
2 ripe tomatoes, peeled, sliced
salt to taste
freshly ground black pepper to taste
1 cup all-purpose flour
1/4 cup butter
2 medium onions, finely chopped
1 teaspoon dried oregano
1/2 cup diced provolone cheese
3/4 cup half-and-half
2 large eggs
1 cup shredded Swiss cheese

Preheat the oven to 350F.

Bake the pie shell till slightly browned, about 7 minutes, and set aside.

Season the tomatoes with salt and pepper and dip each slice in the flour to coat lightly on both sides.

In a large skillet, melt 3 tablespoons of butter over moderate heat, add the tomato slices in batches, cook about 1 minute on each side, and transfer to a plate.

Add the remaining 1 tablespoon butter to the skillet, add the onions, stir about 2 minutes, and transfer to another plate.

Layer the tomatoes over the bottom of the prepared pie shell, spread the onions over the tomatoes, and sprinkle the oregano and provolone evenly over the onions.

In a medium-size mixing bowl, beat together the half-and-half and eggs and pour over the onions. Sprinkle the Swiss cheese evenly over the top.

Bake till golden, 35 to 40 minutes. Serve the quiche in small wedges hot or at room temperature.

Makes one 9-inch quiche; 6 to 8 servings