MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato Quiche
Categories: Pastry, Vegetables, Herbs, Cheese, Dairy
Yield: 8 servings

Dough for single-crust
- deep-dish pie
1 c Chopped onion
2 tb Butter
4 lg Tomatoes; peeled, seeded,
- chopped, drained
1 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme
2 c Monterey Jack cheese;
- divided
4 lg Eggsl room temp
1 1/2 c Half & Half cream

Set oven @ 425ºF/218ºC.

On a lightly floured surface, roll dough to a
1/8-in.-thick circle; transfer to a 9-in. deep-dish pie
plate. Trim crust to 1/2" beyond rim of plate; flute
edge. Refrigerate while preparing filling.

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, 10-15 minutes. Remove from the heat.

Sprinkle 1 cup cheese over crust. Cover with tomato
mixture; sprinkle with remaining 1 cup cheese. In a
small bowl, beat eggs until foamy. Beat in cream. Pour
over filling.

Bake 10 minutes. Reduce heat to 325°. Bake until top
begins to brown and a knife inserted in the center comes
out clean, 35-40 minutes longer. Let stand 10 minutes
before cutting.

Heidi Anne Quinn, West Kingston, Rhode Island

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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