Best-of-Show Tomato Quiche Recipe

In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375 ° for 10 minutes. Cool completely. Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling. Bake at 375 ° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.