- 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
- 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. Yield: 6-8 servings.
Reviews for Tomato Quiche
"I would give this 5 stars for taste, 4 stars on prep. I could only find a 9.5 frozen crust, so that's what I used. I should have listened to one of the other reviewers who used less half and half. I will do that for next time, maybe even make it only 3 eggs, since mine overflowed in the oven (yikes!).Peeling, de-seeding and chopping the tomatoes was a bit of a pain, hence the 4 stars for prep. Instead of 1C chopped onion, I used 1/2C onion, 1/4C red bell pepper, 1/4C real bacon bits. I cooked the red pepper and onion together, then threw the bacon in with the tomatoes. Since I used bacon, which has a lot of salt, I only did 1/2tsp salt. For the reviewer who said it was too salty, did you use salted butter? That may have made a difference. My tomato mixture was a bit mushy by the end, but it still tasted delicious.When I cooked the quiche in the oven, I put it at 425, then when 10 minutes were up, just lowered the temperature, keeping the quiche inside. It took about 38 additional minutes for ours to be done. The bottom of my quiche was a bit soggy, perhaps because I had it on a baking sheet to catch any overflow. The taste was GREAT. I will definitely be making this again. Maybe in the future I will try some other ingredients, and do the tomato stuff much earlier."
"The flavour in this quiche is AMAZING! Don't substitute the butter for margarine, it really adds to the taste of the onion/tomato combination. Fantastic recipe."
"Delicious. A good choice when you have extra tomatoes from the garden."
"I made this for brunch, with a couple tweaks. I added a small head of chopped broccoli florets, one clove of crushed garlic to the onion mixture, and since my pie dish is just 9.5 inches, I added 1/4 cup less half and half. It was delicious! Everyone really enjoyed it, and it was great to make the day before and reheat that day. Would make again, and with other veggies added!"
"If you love Tomato Pie you will love Tomato Quiche. I added 4 strips of bacon, crumbled and a 1/4 tea of dried basil. I omitted the salt ingredient because of using bacon. Now our family is confused about which dish is their favorite. Nice problem to have. Make sure your tomatoes are as dry as you can get them or it will be soggy otherwise."