Tomato Quiche

  Breakfast

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!

Tomato Quiche

Average Rating: 4.815789

TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.

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 large eggs, room temperature
  • 1-1/2 cups half-and-half cream

Instructions

  • 1. 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.
  • 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 in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein.

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