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

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