Tomato Quiche
Source of Recipe
Marsha
List of Ingredients
3 large tomatoes, peeled and chopped
1 Med. onion chopped
3 Tbs. butter
1 Tsp. salt
1/4 Tsp. thyme
1/2 pound swiss cheese
3 eggs well beaten
1 cup half-&-halfRecipe
Combine the first 5 ingredients and cook over Med. heat until reduced by 1/2. Pre-heat oven to 425 and bake a basic pie shell for 5 minutes. I line the bottom with pie weights placed on top of tin foil. Remove the weights and bake for a few more minutes until the bottom is lightly golden. Reduce the oven temp. to 357.
Place the shredded swiss cheese on the bottom of the partially baked shell. Pour over the cooked and reduced tomato mixture. You may want to check the seasonings and re-season if necessary before placing in the shell.
Mix the eggs with the half-&-half and pour over the tomato mixture and bake for an additional 35 minutes or until set. Check after 15 minutes or so as you may want to cover the crust with a pie crust cover to prevent over browning. I use a regular glass pie plate, not the deep dish one, and depending on how much you reduced the tomato mixture, all of it may not fit into the shell.
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