Adapted from tasteofhome.com
cup chopped onion
large tomatoes, peeled, seeded, chopped and drained
teaspoon dried thyme
cups (8 ounces) Monterey Jack cheese, divided
unbaked pastry shell (10 inches)
cups half-and-half cream
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.