Savannah Quiche

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

1. Preheat the oven to 350 degrees, then bake the pie shell till slightly browned, about 7 minutes, and set aside.

2. 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 the 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.

3. 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.

4. 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 and bake till golden, 35 to 40 minutes. Serve the quiche in smal wedges hot or at room temperature.