Tomato quiche by
Ingredients
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups ( 8 oz ) shredded Monterey Jack cheese divided
1 9 " deep or 10 ' deep unbaked pie shell
4 eggs
1 1/2 cups half and half
Instructions
Yields 6-8 servings.
1. 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.
2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
3. In a mixing bowl beat eggs until foamy. Stir in cream; mix well. Pour into pie shell.
4. Bake at 425 for 10 minutes. Reduce heat to 325 and bake 40 minutes longer or until the top begins to brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
1. 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.
2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
3. In a mixing bowl beat eggs until foamy. Stir in cream; mix well. Pour into pie shell.
4. Bake at 425 for 10 minutes. Reduce heat to 325 and bake 40 minutes longer or until the top begins to brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.