Tomato Quiche Recipe

Tomato Quiche Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    cup chopped onion

  • 2

    tablespoons butter

  • 4

    large tomatoes, peeled, seeded, chopped and drained

  • 1

    teaspoon salt

  • ¼

    teaspoon pepper

  • ¼

    teaspoon dried thyme

  • 2

    cups (8 ounces) Monterey Jack cheese, divided

  • 1

    unbaked pastry shell (10 inches)

  • 4

    eggs

  • 1-½

    cups half-and-half cream

Directions

In a large skillet, 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. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer 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.


Nutrition

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