Ingredients
- 1 cup chopped onion
- 2 tablespoons butter or margarine
- 4 large tomatoes, peeled, chopped, seeded and drained
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups (8 oz.)shredded Monterey Jack cheese, DIVIDED
- 1 unbaked pastry shell (10 inches)
- 4 eggs
- 1-1/2 cups 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 fron 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 degrees F. for 10 minutes. Reduce heat to 325 degrees F., 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.
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Submitted 6/13/05.
Source: Taste Of Home Recipe Book (1st Ed.)
Submitted By: Linda Wilson
lwilson@gatecom.com
Tomato Quiche