Tomato-Basil Quiche

1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. Swiss cheese
1 T. flour
6 eggs, beaten
1 T. Worchestershire sauce
1/2 c. half-and-half
1 medium tomato, chopped
1 T. dried basil or 1/2 c. freshly chopped basil

Preheat oven to 350 degrees. Coat an 8" quiche pan with nonstick spray.

Combine cheeses. In a small bowl, toss 1 c. of the cheeses with the flour. Place mixture in the bottom of the quiche pan. Spread the remaining cheese on top.

Lightly whisk eggs together in a bowl. Add half-and-half and Worcestershire sauce and whisk until frothy. Pour over cheese and sprinkle with tomato and basil. Bake 35-40 minutes or until center is domed and nicely browned. Let stand our of oven 20-30 minutes to allow eggs to set up.

Serves 6-8.

Adapted from Camellia Rose Inn Cookbook, p. 4.