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-> [Casseroles, Quiches & Souffles, Side-dishes, Tomatoes] -> [Tomato quiche Recipe] |
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Tomato quiche
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| Artist: |
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| Categories: |
Casseroles, Quiches & Souffles, Side-dishes, Tomatoes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Chopped onion | | 2
| tbsp | Butter or margarine | | 4
| large | Tomatoes, peeled, seeded | | | Chopped & drained | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Dried thyme | | 2
| cup | Shredded Monterrey Jack | | | -cheese, divided | | 1
| | Unbaked pie pastry | | 4
| | Eggs | | 1 1/2
| cup | Light cream |
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Procedures:
| 1 | In a skillet, saute onion in butter until tender. | | 2 | Add tomatoes, salt, pepper and thyme. | | 3 | Cook over medium high heat until liquid is almost evaporated, about 10 minutes. | | 4 | Remove from heat. | | 5 | Sprinkle 1 cup cheese into bottom of pie shell. | | 6 | Cover with tomato mixture; sprinkle with remaining cheese. | | 7 | In a mixing bowl, beat eggs until foamy. | | 8 | Stir in cream; mix well. | | 9 | Pour into pie shell. | | 10 | Bake at 425°F for 10 minutes. | | 11 | Reduce heat to 325, bake 40 minutes more until top begins to brown and a knife inserted near the center comes out clean. | | 12 | Let stand 10 minutes before cutting. |
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