Name: Tomato Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dough for single-crust deep-dish pie -; 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 Monterey Jack cheese, divided -; 4 large eggs, room temperature -; 1-1/2 cups half-and-half cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Quiche

1. Dough for single-crust deep-dish pie -

2. 1 cup chopped onion -

3. 2 tablespoons butter -

4. 4 large tomatoes, peeled, seeded, chopped and drained -

5. 1 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 1/4 teaspoon dried thyme -

8. 2 cups Monterey Jack cheese, divided -

9. 4 large eggs, room temperature -

10. 1-1/2 cups half-and-half cream -

How to cook deliciously - Tomato Quiche

1. Stage

Preheat oven to 425°. 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 in. 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.

2. Stage

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.

3. Stage

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.