1 cup chopped onion
2 tblsp 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
1 unbaked pastry shell (10 inches)
11/2 cup cream
In a large pan, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium heat until liquid is almost evaporated. Remove from the heat.
Sprinkle 1 cup cheese into bottom of a pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
In a small bowl, beat eggs until foamy. Beat in the cream. Pour the mixture into pie shell.
Bake at about 425° for 10 minutes. Reduce heat to 325°; and the bake for 40 minutes or until top begins to turn brown and a knife inserted near the center comes out clean. Let it stand 10 minutes before cutting. Your quiche is ready to serve