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Tomato Quiche Recipe

  • 6servings
  • 70minutes
  • 375calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 2 tablespoons butter

  3. 4 large tomatoes, peeled, seeded, chopped and drained

  4. 1 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1/4 teaspoon dried thyme

  7. 2 cups (8 ounces) Monterey Jack cheese, divided

  8. 1 unbaked pastry shell (10 inches)

  9. 4 eggs

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

Instructions Jump to Ingredients ↑

  1. Tomato Quiche Recipe photo by Taste of Home 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.

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

  3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.

  4. 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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