In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.

Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.

Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.

In a bowl, combine the cream, milk, eggs, and salt until well combined.

Sprinkle the green onion, parsley,and oregano over the crust followed by the cheese. Then place tomato halves over the crust placing some cut side down and some cut side up.

Carefully pour the egg mixture over the crust.

Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.

Allow to cool for 10 minutes and serve.