Tomato quiche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion -- chopped |
| 2 | tablespoons | Butter or margarine |
| 4 | larges | Tomatoes |
| Peeled seeded chopped and | ||
| Drained | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dried thyme |
| 2 | cups | Monterey Jack cheese -- |
| Divided 8oz shredded | ||
| 1 | each | Unbaked pie pastry -- 10 |
| Inches | ||
| 4 | eaches | Eggs |
| 1½ | cup | Light cream |
Directions
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