Lunch: Tomato Quiche Recipe

Ingredients

1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups (8 ounces) Monterey Jack cheese, divided
1 unbaked pastry shell (10 inches)
4 eggs
1-1/2 cups half-and-half cream

Instructions

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, 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.

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