2 deep dish pie crusts, unthawed
6 large eggs
1/3 cup half & half cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup chopped red onion
3/4 cups grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls
1. Preheat oven to 375. Rolls crusts out to about 12 x 17 inches. Transfer to oiled 9 x 13 baking dish, pressing dough into corners & up sides. Bake for 7 minutes, until just beginning to brown. Let cool.
2. Meanwhile, whisk together eggs, cream, salt & pepper. Stir in onion, tomatoes & basil.
3. Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge. Bake at least 30 minutes, until eggs are cooked through in the middle.
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