Tomato Quiche

TOTAL TIME: Prep: 25 min. Bake: 50 min.

YIELD: 8 servings

Tomato quiche is a delightful vegetarian dish made with an easy pie crust, savory tomatoes, creamy cheese and a velvety egg custard filling. Keep this quiche recipe handy in the summertime when the garden is full of fresh tomatoes.

Ingredients

Dough for single-crust deep-dish pie

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 Monterey Jack cheese, divided

4 large eggs, room temperature

1-1/2 cups half-and-half cream

Directions

1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

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, 10-15 minutes. Remove from the heat.

2. Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling.

3. Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

© 2024 RDA Enthusiast Brands, LLC