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tomato quiche

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Tomato Quiche

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy!

Ingredients :
  • 1-1/2 cups half-and-half cream
  • 4 large eggs, room temperature
  • 1 unbaked pastry shell (10 inches)
  • 2 cups (8 ounces) Monterey Jack cheese, divided
  • 1/4 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 4 large tomatoes, peeled, seeded, chopped and drained
  • 2 tbsp. butter
  • 1 cup chopped onion
Directions :
  1. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
  2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
  3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
  4. Bake at 425℉ for 10 minutes. Reduce heat to 325℉; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

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