It seems that lately I just cannot get enough of the last good tomatoes of the season. We have a terrific local produce stand and I was able to purchase four lovely Heirloom tomatoes a week or so ago. When I got home, I began to browse through my cookbooks in search of the perfect recipe in which to use them. I struck pay dirt in the Taste of Home Best Loved Recipes book. Tomato Quiche. Why yes, that should be just about right. And it was.
Tomato Quiche, Taste of Home
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon Marisolio Tuscan Herb Olive Oil
- 4 large tomatoes, peeled, seeded, chopped and drained
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups (8 ounces) Monterey Jack cheese, divided
- 1 unbaked pastry shell (10 inches)
- 4 eggs
- 1-1/2 cups half-and-half cream
- In a large skillet, saute onion in butter and Tuscan Herb Olive Oil 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 425° for 10 minutes. Reduce heat to 325°; 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.