Title: Tomato Quiche
Categories: Side Casserole
Yield: 6 Servings
| 1 | c | Chopped onion |
| 2 | tb | Butter or margarine |
| 4 | lg | Tomatoes, peeled, seeded, |
| | | Chopped & drained |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dried thyme |
| 2 | c | Shredded Monterrey Jack cheese, divided |
| 1 | | Unbaked pie pastry |
| 4 | | Eggs |
| 1 1/2 | c | 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 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 for 10 minutes. Reduce heat to 325, bake
40 minutes more until top begins to brown and a knife inserted near the
center comes out clean. Let stand 10 minutes before cutting.