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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tomato Quiche   
    Categories: Pastry, Vegetables, Herbs, Cheese, Dairy   
         Yield: 8 servings   
       
              Dough for single-crust   
              - deep-dish pie   
         1 c  Chopped onion   
         2 tb Butter   
         4 lg Tomatoes; peeled, seeded,   
              - chopped, drained   
         1 ts Salt   
       1/4 ts Pepper   
       1/4 ts Dried thyme   
         2 c  Monterey Jack cheese;   
              - divided   
         4 lg Eggsl room temp   
     1 1/2 c  Half & Half cream   
       
     Set oven @ 425ºF/218ºC.   
        
     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" 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.   
        
     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.   
        
     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.   
        
     Heidi Anne Quinn, West Kingston, Rhode Island   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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