Herbed Tomato Quiche
rec.food.cooking/Susan Scholes (1990)

1 cup heavy cream
1/2 cup light cream
2 eggs
2 egg yolks
2 tablespoons tomato paste
1/4 cup grated parmesan
1/4 cup grated Swiss cheese
salt and pepper
1 pie crust
tomato slices
crushed thyme
chopped parsley
2 tablespoons grated parmesan
2 tablespoons grated Swiss cheese
butter

In a bowl combine heavy cream, light cream, eggs, and egg yolks. Add tomato paste, 1/4 cup parmesan, 1/4 cup Swiss, and salt and pepper to taste.

Make a pie crust, and fill with custard. Cover top with tomato slices, and sprinkle with salt, pepper and crushed thyme. Sprinkle with 2 tablespoons each parmesan and Swiss, and dot with butter.

Bake on top rack at 375F for 25-30 minutes, or until custard is set and golden. Remove from pan and let sit for a moment to ease cutting. Sprinkle with chopped parsley.