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! —Heidi Anne Quinn, West Kingston, Rhode Island
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings
• 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
1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.
1. 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.
Originally published as Tomato Quiche in Taste of Home August/September 1993, p25