Tomato Quiche

Name: Tomato Quiche
Ingredients: 1 c. chopped onion; 2 Tbsp. butter or margarine; 4 large tomatoes, peeled, chopped and drained; 1 tsp. salt; 1/4 tsp. pepper; 2 c. (8 oz.) shredded Monterey Jack cheese, divided; 1 unbaked pie pastry shell (10-inches); 4 eggs; 1 1/2 c. light cream

9 ingredients

1 steps

Ingredients

1 c. chopped onion
2 Tbsp. butter or margarine
4 large tomatoes, peeled, chopped and drained
1 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 unbaked pie pastry shell (10-inches)
4 eggs
1 1/2 c. light cream

Directions

1

In a skillet, saute onion in butter until tender. Add tomatoes, salt and pepper. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from heat. Sprinkle 1 cup of 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° for 10 minutes, then reduce heat to 325°. Bake for 40 minutes or more until top begins to brown and knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.