Tomato Quiche

• 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 Eggland's Best Eggs
• 1-1/2 cups half-and-half cream

 

• 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.
• Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato
• mixture; sprinkle with remaining cheese.
• In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie
• shell.
• 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.

Nutritional Facts: 

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.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.