Tomato Quiche
Serves: 6

1 c Chopped onion
2 tb Butter or margarine
4 large Tomatoes, peeled, seeded, chopped & drained
1 tsp Salt
1/4 tsp Pepper
1/4 tsp dried thyme
2 c shredded Monterrey Jack cheese, divided
1 Unbaked pie pastry
4 Eggs
11/2 c Light cream

In a skillet, saute onion in butter until tender. Add tomatoes, salt, pepper and thyme. Cook over medium high heat until liquid is almost evaporated, about 10 minutes. Remove from heat. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake at 425 for 10 minutes. Reduce heat to 325, bake 40 minutes more until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.