Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Onion -- chopped |
2 tablespoons | Butter or margarine |
4 larges | Tomatoes |
\N \N | Peeled seeded chopped and |
\N \N | Drained |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Dried thyme |
2 cups | Monterey Jack cheese -- |
\N \N | Divided 8oz shredded |
1 each | Unbaked pie pastry -- 10 |
\N \N | Inches |
4 eaches | Eggs |
1½ cup | Light cream |
In a skillet, saute onion in butter until tender. Add tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10-15 minutes. Remove from heat. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well Pour into pie shell. Bake at 425 deg. for 10 minutes. Reduce heat to 325 deg.; bake 40 minutes more or until top begins to brown and a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting. Yield: 6-8 servings Recipe By : Taste of Home