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  Onion; chopped
      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 Eggs; room temperature
  1 1/2 c  Half & half cream

  Set oven @ 425°F/218°C.

  On a lightly floured surface, roll dough to a 1/8"-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 to
  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°F. Bake until top begins to
  brown and a knife inserted in the center comes out clean, 35 to
  40 minutes longer. Let stand 10 minutes before cutting.

  Recipe by Heidi Anne Quinn, West Kingston, Rhode Island

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

  Uncle Dirty Dave's Archives

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