Tomato Quiche

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Tomato Quiche

 

1 cup chopped onion

2 Tbs butter or margarine

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

1 tsp salt

4 tsp pepper

4 tsp dried thyme

2 cups shredded Monterey Jack cheese

1 unbaked pie pastry (10 inch)

4 eggs

2 cups half-and-half cream

 

In a skillet, saute onion in butter until tender. Add tomatoes, salt, pepper and

thyem. Cook over meduim heat until liquid is eveporated, about 10-15

minutes. Remove from heat. Sprinkle one cup of cheese on bottom of the pie

shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing

bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake

at 425 for 10 minutes. Reduce heat to 325; bake 40 minutes more or until top

begins to brown and a knife inserted near the center comes out clean. Let

stand 10 minutes before cutting. Yield: 8-10 servings

 

~ P_T ~

/

 

Many people take no care of their money till they come nearly to the end of it,

and others do just the same with their time.

-Johann Wolfgang von Goethe, poet, dramatist, novelist, and philosopher

(1749-1832)