Directions

1. HEAT oven to 425°F. Prepare recipe for single crust pie, adding garlic salt to flour mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. REDUCE OVEN TEMPERATURE TO 350ºF.
2. HEAT 1 tablespoon oil in small skillet over medium heat. Add onion; sauté until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
3. COMBINE 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
4. BEAT eggs in large bowl at medium speed of electric mixer until foamy. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat on low speed until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust.
5. BAKE 20 minutes. Top with tomato slices. Bake an additional 30 minutes or until center is firm. Immediately sprinkle with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold.