Tomato Quiche

Name: Tomato Quiche
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps butter; 0 teaspoons dried thyme; 4 eggs; 237 milliliters half-and-half cream; 227 grams cups Monterey Jack cheese, divided; 237 milliliters chopped onion; 0 teaspoons pepper; 1 unbaked pastry shell (10 inches); 1 teaspoon salt; 4 larges tomatoes, peeled, seeded, chopped and drained

The recipe Tomato Quiche is ready in approximately 1 hour and 10 minutes and is definitely a super vegetarian option for lovers of Mediterranean food. This recipe makes 8 servings with 318 calories, 13g of protein, and 23g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, salt, onion, and a few other things to make it today. To use up the half & half cream you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. A couple people really liked this main course.

Instructions

In a large skillet, saute onion in butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes.

Ingredients you will need

Tomato

Pepper

Thyme

Salt

Remove from the heat.

Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.

Ingredients you will need

Pie Crust

Cheese

Tomato

In a small bowl, beat eggs until foamy. Beat in cream.

Ingredients you will need

Cream

Egg

Equipment you will use

Bowl

Pour into pie shell.

Ingredients you will need

Pie Crust

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.

Equipment you will use

Oven