Tomato Quiche Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 4 eggs
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 cup chopped onion
- 1/4 teaspoon dried thyme
- 1-1/2 cups half-and-half cream
- 2 cups (8 ounces) monterey jack cheese divided
- 1 unbaked pastry shell (10 inches)
- 4 large tomatoes peeled seeded, chopped and drained
- Carbohydrate 11.2027295186665 g
- Cholesterol 13.4343750043603 mg
- Fat 4.82633465978716 g
- Fiber 1.92727985193803 g
- Protein 4.11120324545752 g
- Saturated Fat 2.92279052455552 g
- Serving Size 1 1 -8 serving (234g)
- Sodium 120.152461016857 mg
- Sugar 9.2754496667285 g
- Trans Fat 0.38350319990779 g
- Calories 99 calories
Directions 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, 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 425degrees for 10 minutes. Reduce heat to 325degrees; 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
