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Tomato Quiche

 Tomato Quiche
I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! —Heidi Anne Quinn, West Kingston, Rhode Island
6-8 ServingsPrep: 20 min. Bake: 50 min.

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

Directions

  • In a large skillet, 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.
  • Yield: 6-8 servings.

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Tomato Quiche (continued)

Nutritional Facts: 1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.